Master the Perfect Chicken and Sausage Jambalaya Recipe!
New Orleans (or Creole) Jambalaya includes tomatoes. This is more central to northern Louisiana (or Cajun) jambalaya. A favorite in my family for years.
Things to know:
What is usually in jambalaya?
Rice, the “holy trinity” (onion, celery and bell pepper), and smoked sausage (normally andouille) are present in almost all jambalayas. Additional proteins such as ground sausage, chicken and seafood are commonly added.
What is jambalaya vs gumbo?
Jambalaya is a “one-pot-dish” that includes rice where gumbo is a soup or stew with a deep brown roux that is served over rice. Both commonly feature the “holy Trinity” of onions, bell peppers and celery and smoked sausage (normally andouille).
What is the secret to a good jambalaya?
To take your jambalaya to the next level: sauté the holy trinity in butter, brown your proteins for extra flavor, and ensure your rice gets fully cooked.
What are the different types of jambalaya?
The main categories of jambalaya are Cajun and Creole. Cajun jambalaya, the type we enjoy most, does not include tomatoes and most often contains chicken and sausage. Creole jambalaya does include tomatoes and often seafood.
What are traditional Cajun foods?
We consider jambalaya, gumbo, étouffée and red beans and rice to be the “big 4” of Cajun dishes. There are more out there such as po’ boys, a delicious Cajun sandwich with an huge variety of versions.
What is Creole vs Cajun food?
Cajun food is the food of the Acadians, an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Cajun food is often spicy (though you can make it flavorful with much less “heat”), rustic and hearty. Creole food comes from the city of New Orleans and is a fusion of French, Spanish, African and other influences.
Chicken and Sausage Jambalaya
Ingredients:
1 lb. ground sausage
1/2 cup + 2T veggie oil
1 pound of boneless, skinless chicken thighs, cut into bite sized chunks
2 Red bell peppers, finely diced
1 large sweet onion, finely diced
1 package celery hearts, finely diced
2-10 T of minced garlic…depends on your taste…
2 pounds smoked sausage, cut into bite sized chunks
4 t salt
1 1/2 t cayenne pepper
3 cups of rice
4 cups of water
2 cups of chicken broth
1 bunch of diced green onions
1. Brown the ground sausage in a cast iron skillet on medium heat. Drain grease and set aside.
2. Heat 2 T of the vegetable oil a large pot or Dutch oven on medium heat. When the oil starts to shimmer, add the chicken and brown on all sides. Set the chicken and any juices aside.
3. Place the remainder of the oil in a large pot or dutch oven and heat until shimmering on medium heat.
4. Add the onions, peppers and celery and brown, while stirring until caramelized.
5. Once the onions, peppers and celery is close to caramelized, add the garlic and mix.
6. Add the chicken, ground sausage, smoked sausage, salt, cayenne pepper, and bay leaves and stir to mix.
7. Add the rice and stir to mix.
8. Add the water and chicken broth, bring to a boil.
9. Once boiling, lower heat to medium low and cover. Let simmer for 25 minutes.
10. Remove cover, than add green onions and stir to mix
11. Serve and ENJOY!
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