Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by Romulo Yanes

Ingredients

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

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
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 ounces applewood-smoked bacon, diced
    • 1 1/2 pounds smoked fully cooked sausage (such as linguiça)
    • +14 other ingredients
  • Chicken and Sausage Jambalaya
    • 3 cups canned low-sodium chicken broth or homemade stock
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • +9 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 1 teaspoon dried thyme
    • 2 pounds kielbasa or other fully cooked smoked sausage
    • +10 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • 1 (14 1/2-ounce) can chicken broth
    • 1 medium-size green bell pepper, chopped
    • +6 other ingredients


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