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Chicken Jambalaya With Andouille Sausage

Our top rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minuteswe love the convenience of one dish meals which minimize both prep and cleanup time.

Chicken jambalaya with andouille sausage. Remove sausage with a slotted spoon reserving drippings in skillet. Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Sliced andouille sausage goes in next followed by tomatoes and tomato paste as well as a teaspoon of cajun seasoning plus chicken stock and rice. Fill a large 1 gallon stock pot with a pasta insert 34 full with water.

Add the rice and stir for 2 to 3 minutes to coat evenly. Using both andouille sausage and juicy pink shrimp this jambalaya recipes is like a spicy surf and turf. Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas. Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture.

Pour tomato sauce and diced tomatoes over the vegetable mixture. Place the penne in the salted water and return to a boil. Bring to a boil over high heat and season with salt to taste. Cook sausage in hot oil in a large skillet over medium high heat stirring often 5 minutes or until browned.

It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes onion green peppers and almost any kind of meat poultry or shellfish. Preheat oven to 3250f 1600c. The dish varies widely from cook to cook. Add chicken and cook turning until browned on both sides about 6 minutes per side.

Brown the chicken for 8 to 10 minutes scraping the bottom of the pot to loosen any browned particles. All of that will need to simmer for about 20 minutes before we finally stir in the shrimp let cook for a few minutes and then serve. In a dutch oven heat oil over medium high heat until shimmering. Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed.

Add the chicken and the bay leaves to the pot. Jambalaya is a hallmark of the creole cuisine. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside. Add the water stir to combine and cover.

8 ounces smoked sausage such andouille or kielbasa sliced into 14 inch thick rounds 1 12 medium yellow onions finely diced about 1 12 cups 1 medium green bell pepper finely diced about 3. Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining. Drain sausage on paper towels and place in a 5 qt.