Chicken and Andouille Sausage Jambalaya

Discussion in 'Poultry' started by cajunsmoke13, May 9, 2010.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Weather was kind of cool today...wanted some jambalaya. Here is the recipe I used. Should have browned the chicken a little more, but the taste was awesome.
    • 3 pounds cubed chicken
    • 2 pounds sliced smoked sausage
    • 1/4 cup Crisco or bacon drippings
    • 2 cups chopped onions
    • 2 cups chopped celery
    • 1 cup chopped bell pepper
    • ½ cup diced garlic
    • 8 cups beef or chicken stock
    • 2 cups sliced mushrooms
    • 1 cup sliced green onions
    • ½ cup chopped parsley
    • salt and cayenne pepper
    • Louisiana Gold Pepper Sauce
    • 5 cups Uncle Ben's Long Grain Rice, uncooked
    METHOD:
    In a seven quart cast iron dutch oven, heat Crisco or bacon drippings over medium-high heat. Sauté cubed chicken until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately thirty minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add smoked sausage and stir fry an additional ten to fifteen minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot. Add stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately fifteen minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook thirty to forty-five minutes, stirring at fifteen minute intervals. Do not uncover except to stir.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    That would be so good right about now. I love Jambalaya!
     
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks. It hit the spot. Recipe is a keeper...Wish I could of had a darker color, but will take taste over looks any day...
     
  4. oooo nice!!!
     
  5. que-ball

    que-ball Smoking Fanatic

    Thanks for the recipe. I'll be trying that one!
     
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks good to me!
     
  7. Looks good from here. I have a neighbor from New Orleans and he makes Jambalaya and it is fantastic. I think he uses tomatoes or tomato sauce which gives a deeper color.

    I give him my Smoked Andouille, he makes the Jambalaya, then sends it back over the fence.
     

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