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Jambalaya

We had leftover spaghetti for lunch today and froze the rest of the sauce to enjoy throughout the winter. Another cool and damp day in Atlanta inspired us to make jambalaya.  We’ve experimented before, but tonight I think we finally found a keeper. This is adapted from Emeril Lagasse’s cajun jambalaya recipe.

Ingredients:

  • 3/4 lb chicken breast cutlets
  • half a small onion, diced
  • about a third of a green bell pepper, diced
  • two ribs of celery, diced
  • 5-6 cloves of garlic, crushed
  • 5-6 campari tomatoes, diced
  • 1 tsp worcestershire sauce
  • 1 tsp hot sauce
  • 1 cup rice
  • 4 cups chicken stock
  • 1/2 lb andouille sausage, sliced

Cut chicken breasts into 1-inch cubes. Coat liberally with equal parts paprika, salt, garlic powder, black pepper, cayenne pepper, thyme and oregano (Nick said the finished product had too much oregano, so hold back if you don’t like oregano).  Work seasoning into chicken and set aside in fridge.

In large, deep cast iron dutch oven, saute onion, bell peppers and celery in olive oil until tender and slightly brown. Season with a little paprika, black pepper, cayenne pepper, thyme and oregano (again, hold back on the oregano unless you really like it — also do not add salt, as there is usually plenty of salt in the chicken broth). Add garlic, tomatoes, four bay leaves, worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to a low simmer and cook uncovered for 15-20 minutes, until rice is partially cooked.  Add chicken and sausage, and continue to cook until meat is done — about 10-15 minutes more.  Leave on a low simmer until most of the excess liquid is absorbed.

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