Cajun jambalaya sausage /chicken. Be careful not to over cook the thigh meat to the point that it shreds. The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of.
Add the cold water and bring to a boil. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. You can cook Cajun jambalaya sausage /chicken using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Cajun jambalaya sausage /chicken
- You need 1 lb of Pork sausage -sliced.
- It's 3 lbs of chicken breast -chopped.
- Prepare 4 of onions -chopped.
- You need 1 of bellpepper -chopped.
- It's 2 stalks of celery -chopped.
- Prepare 1 pack of green onions chopped.
- It's 2 Tbs of Cajun seasoning.
- Prepare 1/2 Tbs of cayenne pepper.
- You need 1 tbs of garlic powder.
- It's of Couple dashes hot sauce.
- It's of Couple dashes Worcestershire sauce.
- Prepare 6 cups of water I used half broth /water.
- Prepare 3 cups of rice / I used zatarains rice not box rice or u can use regular long grain rice !.
This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are Just don't use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both. Cajun blood runs deep within my veins.
Cajun jambalaya sausage /chicken instructions
- Also season chicken with Cajun seasoning before cooking once that brown sausage an chicken together.
- Then add veggies an cook down till tender or till a lot water cooked out bout half way you can add seasons or wait till u put you water in!.
- Once veggies an meat cook down good add rice an stir constantly till the rice kinda expands, possibly 3-5 mins then add water or broth or like I do half an half then stir good let come to a hard boil.
- Once at a hard boil drop your fire to a simmer an let cook for about 20 mins, then cut your fire off, your pot should have liquid on the top just stir good don’t scratch the bottom of the pot this is called rolling your rice once that put lid back on an let soak up stem for about 15 mins then should be done !.
My feet start tapping when a song I know comes on, the dance floor always calls my name, summertime means I turn a nice golden brown, and I am a HUGE fan of shrimp, jambalaya, and sausage gumbo. We paired our Cajun Chicken and Sausage Jambalaya with Balletto Vineyard's Brut Rose. There is a load of layered flavor in this jambalaya from the roasted meats and the combination of the other seasonings, that you won't need to mask it with a lot of red pepper. Add shrimp, chicken bay leaves and thyme. Stir in paprika until thoroughly mixed with other ingredients.
