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Traditional Creole Jambalaya With Smoked Chicken

BBQMyWay's picture
Ingredients
Please see video
Directions

GETTING READY
1. Take the green onions and separate the white portion from the green portion. Chop both and keep separated.

MAKING
2. Heat a cast iron Dutch oven, add olive oil and then smoked sausage.
3. Brown the meat for about 4-6 minutes.
4. Squeeze a little caramelized cooked liquid from the pan and add to a cup.
5. Add chopped onions, green bell peppers, jalapeno peppers, celery, whites of the scallion and chopped garlic.
6. Cook until the vegetables turn translucent for about 10 minutes.
7. Add chopped tomatoes, tomato paste, chicken broth and 3 pounds of the meat.
8. Add freshly ground pepper, tobasco or any hot sauce, crushed thyme, red cayenne pepper, kosher salt, bay leaf and kicker seasoning.
9. Let it simmer for about 2 1/2 to 3 hours. Then remove the chicken pieces and add it back.
10. Add the chicken back and bring to a boil.
11. Add the rice and cook with the lid on for about 35 to 45 minutes.

SERVING
12. Serve on a serving platter with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Creole
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Rice, Chicken
Preparation Time: 
30 Minutes
Cook Time: 
225 Minutes
Ready In: 
255 Minutes
Servings: 
8
Well, if you are soon going to host a sports party at home, see what Dave has to offer! Here the chef has prepared the jambalaya with a wonderfully smoked chicken in a tomato base; definitely a great meal in all sense. Not to mention the interesting jambalaya history shared by the chef, this video is definitely a must watch!

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