WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
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Gaming dip
[email protected]This is my favorite jambalaya recipe. It's the perfect combination of flavors and textures. I love the tender chicken, the smoky andouille sausage, and the fluffy rice. It's a dish that I could eat every day.
Tracy chimbira
[email protected]This jambalaya is a holiday favorite in my family. We make it every Christmas Eve. It's a delicious and festive dish that brings us all together.
nobody no
[email protected]This jambalaya is my go-to dish for game day. It's hearty and flavorful, and it's always a crowd-pleaser. I love that I can make it in my slow cooker, so I can relax and enjoy the game.
Boden Rawson
[email protected]This jambalaya is perfect for a tailgate party. It's easy to make ahead of time, and it travels well. I always get rave reviews when I bring it to a tailgate.
Rajesh ff
[email protected]I made this jambalaya for a party, and it was a huge hit! Everyone loved it. I doubled the recipe, and it was still easy to make. It's a great dish to serve a crowd.
Ali Azan
[email protected]This jambalaya is very affordable to make. I used inexpensive ingredients, and it still turned out delicious. It's a great meal for a budget-conscious family.
Zuray Havenga
[email protected]This jambalaya is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I love that I can use frozen chicken and vegetables.
Husnain rajpoot
[email protected]I'm a vegetarian, so I omitted the chicken and andouille sausage from this recipe. I added more vegetables, and it was still very flavorful. The jambalaya was a hit with my family.
Cindy Armistead
[email protected]I made this jambalaya with brown rice instead of white rice, and it was still delicious. I also used low-sodium chicken broth and reduced the amount of salt. It was a healthy and flavorful meal.
Ashik Vau
[email protected]I love spicy food, so I added a bit more cayenne pepper to this recipe. It was the perfect amount of heat for me. The jambalaya was delicious and had a nice kick.
Divine Light
[email protected]This was my first time making jambalaya, and it turned out great! I followed the recipe exactly, and it was easy to follow. The jambalaya was flavorful and filling. I will definitely be making this again.
Isabella belle
[email protected]I've made this jambalaya several times now, and it's always a crowd-pleaser. The flavors are bold and delicious, and the dish is easy to make. I love that I can use whatever vegetables I have on hand.
DIKE ibuchi samuel
[email protected]This jambalaya was a hit with my family! The chicken was tender and flavorful, and the andouille sausage added a nice kick. The rice was cooked perfectly, and the vegetables were crisp-tender. I will definitely be making this again.