Wednesday, February 6, 2013

Chicken & Andouille Jambalaya

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A couple weekends ago I reunited with some of my long time friends & members of my culinary group here in Chicago. It's been over 2 years since I've seen them because I moved from the city to the suburbs and went through some life changes. But now that life has settled down a bit and our schedules worked out, we finally got back together over a Cajun/Creole inspired potluck. Being a big fan of jambalaya, I brought this Chicken & Andouille Jambalaya to share. Chockful of tender bite sized pieces of chicken and andouille sausage with onions, garlic and bell pepper, this popular rice dish of the south was welcomed on the potluck table...

If there's anyone that knows a good jambalaya recipe, it would be Emeril Lagasse. I made this recipe exactly as written since there's really no need to alter it from a master. The recipe was very easy and it's my go-to recipe Cajun/Creole that can feed a crowd!


Chicken & Andouille Jambalaya
recipe from Emeril Lagasse

Ingredients
  • 1/2 cup vegetable oil
  • 3 cups chopped onions
  • 1 cup chopped bell peppers
  • 3 teaspoons salt
  • 1 1/4 teaspoons cayenne
  • 1 pound andouille sausage cut crosswise into 1/4 inch slices
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch cubes
  • 3 bay leaves
  • 3 cups medium-grain white rice
  • 6 cups water
  • 1 cup chopped green onions
Cooking Directions
  1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles.
  2. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
  3. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly.
  4. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
  5. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

1 comments:

Jerry | Simply Good Eating said...

Hi Joelen,

Your Jambalaya looks wonderful. The chicken with the sausage together is a great combo and that Jambalya picture has me salivating. Great Post :)

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