Chicken and Sausage Jambalaya Recipe

with (optional) crawfish tails or shrimp.

This Cajun jambalaya recipe is one of my favorites.  The secret to making it delicious is deglazing the pan with wine after cooking the sausage and other goodies, then pouring it all in the pot. Make sure you choose your favorite link sausage and wine to go in your Jambalaya.  Some use Andouille sausage.  I suggest the Bryan brand of regular pork sausage links.

1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed and dried

8 cups chicken Stock or water

½ cup oil  (I use olive oil)

1 tablespoon chopped garlic

Salt to taste

2 cups finely chopped onion

Ground cayenne pepper to taste

½ cup chopped bell pepper

1 cup chopped fresh parsley

1 cup finely chopped green onions

2 pounds smoked sausage, sliced ¼ inch thick

3 cups long grain rice 

     In a heavy, high-walled iron skillet, over a medium heat, brown the chicken in the oil, stirring the meat around so it won’t stick. After the chicken has browned, remove it from the pot. Then add the onions, bell pepper, parsley, and green onions, and sauté until the onions are clear. Stir in the sausage, garlic, chicken, salt, and pepper. (optional crawfish tails or shrimp too) Let it cook for 2-3 minutes more. Remove the contents and place them into a larger pot, along with the rice and chicken stock or water.

      Now, on the first skillet, turn the heat up to med-high and pour a little white wine in it to deglaze it. (I use a Reisling wine). Then empty the deglazed goodies into the larger pot where you placed the other ingredients and stir. Cook on medium heat until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour. You're gonna' like this jambalaya recipe, I guarantee !

     If you want a little more kick, add some Ball's cajun seasoning, or an ample shot of Tabasco sauce right before it's served.

Leissez Les Bon Temps Roulez !

Next up:  Louisiana Boiled Crawfish

~Froggy~

Part time Louisiana Food critic and beach bum in training