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Justin Wilson's Chicken & Sausage

An easy comforting jambalaya recipe with rice, chicken, sausage, onion, scallions, green pepper and Cajun spice!
Ingredients
  Sausages 1 Pound, sliced (pork and beef)
  Olive oil 1 Cup (16 tbs)
  Boneless chicken 2 Pound, cut into chunks
  Onion 2 Cup (32 tbs), chopped finely
  Green onion 1 Cup (16 tbs), chopped finely
  Green bell pepper 1⁄2 Cup (8 tbs), chopped finely
  Parsley 1 Cup (16 tbs), chopped
  Garlic clove 2 Large, chopped
  Aromatic rice 4 Cup (64 tbs), uncooked (Campbell Farms Gourmet Popcorn Rice)
  Cajun spice 1 Teaspoon (or to taste)
  Chicken stock 8 Cup (128 tbs) (homemade or canned)
  Salt 1 Teaspoon (or to taste)
Directions

MAKING
1. In a large Dutch oven or stove-top casserole, brown the sausages until cooked and fat is rendered. Remove and set aside.
2. To the drippings, add olive oil and heat. Add chicken (in batches if vessel is not too large) and brown evenly. Remove and set aside.
3. To the oil and chicken drippings add the chopped vegetables, and parsley. Saute until onions are soft and transparent. This will take about 5-8 minutes.
4. Return the sausage and chicken to the pot. Stir to mix well.
5. Add the rice and garlic and saute to mix with the chicken and sausage mixture.
6. Pour in the chicken stock and season with Cajun spice and salt. Give a good stir and bring the liquid to a boil.
7. Cover the pot with a tight fitting lid, reduce heat to low and let the rice simmer and cook gently for 1 hour or until most of the liquid is absorbed.
8. Let sit covered for a few minutes.

SERVING
9. Serve the Jambalaya hot, straight from the pot!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cajun
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Rice, Sausage
Restriction: 
High Protein
Preparation Time: 
45 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
8

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