Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Romulo Yanes

Ingredients

  • 5 ½ pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
  • 2 celery ribs
  • 1 green bell pepper
  • 1 cup scallion greens
  • 1 14- to 16-ounce can whole tomatoes in juice
  • 3 medium onions
  • 2 ½ cups long-grain white rice
  • + 5 more ingredients
    • 4 large garlic cloves
    • 1 ½ pounds andouille or other spicy smoked pork sausage
    • 4 tablespoons vegetable oil
    • ¼ teaspoon cayenne
    • 2 cups chicken stock or broth

Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Tran...

View full recipe at Epicurious

Comments

Variations on Chicken and Sausage Jambalaya

  • Chicken and Sausage Jambalaya
    • 1/2 pound tasso or smoked ham (such as Black Forest)
    • 8 green onions
    • 1 8-to 10-ounce red bell pepper
    • 2 large celery stalks
    • 1 1/2 pounds onions
    • +12 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 bay leaves
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 1/4 teaspoon ground cloves
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • 1/4 cup fresh parsley
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • +8 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • 1 small onion, chopped
    • 1 medium-size green bell pepper, chopped
    • +6 other ingredients


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