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Cajun Chicken And Sausage Jambalaya

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Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot.
Ingredients
  Chicken 1 Pound
  Smoked sausages 1 Pound
  Picsweet seasoning blend 12 Ounce (Onions, bell pepper and celery)
  Long grain white rice 4 Cup (64 tbs)
  Chicken stock 7 Cup (112 tbs)
  Green onions 1⁄2 Cup (8 tbs), chopped
  Canola oil 1⁄8 Cup (2 tbs)
  Fresh parsley/Dried parsley 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1. Cut up the whole chicken and boil it for an hour.
2. Slice up the sausage into 1/4 ich pieces.

MAKING
3. In a pan heat up the canola oil and then add the sausage slices to it. Fry for about 10 minutes till it becomes golden brown.
4. Once this is done, we add in the boiled chicken and fry it.
5. Add in the seasoning blend and we brown it till all the vegetables are done. Keep stiring to avoid sticking to the bottom of the pan.
6. Then pour in the chicken stock to the pan and bring it to a boil for about 15 mins.
7. Once it comes to a boil, add in the chopped onions and the parsley.
8. After about 15 min add in the rice and stir it up well. Cover and cook on very low heat, at gas mark 2 for a total of 30 min.
9. After this has been cooking for 15 min, remove the lid and toss it up lightly to avoid sticking to the pan.

SERVING
10. After another 15 min, remove the lid and serve hot in a plate.

TIPS
Salt, pepper and Tony's seasoning can also be added to the recipe.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cajun
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Rice, Chicken
Restriction: 
High Protein
Preparation Time: 
40 Minutes
Cook Time: 
70 Minutes
Ready In: 
110 Minutes
Servings: 
5
If you are looking for a Cajun style comfort good, things cannot get any better than this. Chef Beryl Stokes shares with us her own recipe for this hearty, smoky, savory Creole classic treat, slimmed down using chicken strips and sausages. A tasty, economical way to feed an entire crowd!

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