In the heart of Louisiana, where the vibrant flavors of Creole cuisine dance on the palate, lies a dish that embodies the spirit of this culinary tradition: Creole-Style Chicken Sausage Jambalaya. This delectable creation is a symphony of bold flavors and textures, featuring tender chicken, succulent sausage, and a medley of aromatic vegetables simmering in a rich, flavorful broth infused with the essence of the holy trinity – onions, celery, and bell peppers. The addition of Creole seasoning, a blend of herbs and spices that captures the essence of Louisiana cuisine, elevates this dish to a realm of culinary delight. Served over fluffy rice, Creole-Style Chicken Sausage Jambalaya is a celebration of Creole heritage, a testament to the culinary artistry that has made Louisiana a culinary destination. This article offers a collection of carefully curated recipes, each providing a unique take on this classic dish, ensuring that every bite is an unforgettable journey into the vibrant world of Creole flavors.
Here are our top 2 tried and tested recipes!
CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA
I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!
Provided by Heirloom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
- Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
- Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover reduce heat to low, simmer for 30 minutes.
- The jambalaya should still be wet, but not soupy.
- Ladle into bowls and serve up with some cornbread!
- Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!
CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP
Number Of Ingredients 18
Steps:
- Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
- Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
- Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
- Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
- Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
- Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).
Tips:
- Use high-quality ingredients. Fresh vegetables, flavorful chicken sausage, and a rich, flavorful stock will make all the difference in your jambalaya.
- Don't be afraid to experiment. There are many different ways to make jambalaya, so feel free to adjust the ingredients and spices to suit your own taste.
- Cook the jambalaya over medium heat. This will help the flavors to develop and prevent the rice from burning.
- Let the jambalaya rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb the sauce.
Conclusion:
Creole-style chicken sausage jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its bold flavors and hearty ingredients, jambalaya is sure to be a hit with everyone who tries it.
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