Jambalaya Too

This Jambalaya Too is a robust, home-style Cajun dish that delivers deep, savory flavors in every bite. The combination of country-smoked sausage and tender chicken fryers provides a rich protein base, while the "holy trinity" of onions, bell peppers, and celery adds essential aroma and texture. Long-grain rice absorbs the savory juices, creating a cohesive and satisfying meal. ItâÂÂs perfect for feeding a crowd or for those who love leftovers, as the flavors only improve the next day. Ideal for casual family dinners or potlucks, this recipe brings the warmth of a Southern kitchen to your table without requiring complicated techniques.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 450

Dietary: Vegan

Description

This Jambalaya Too is a robust, home-style Cajun dish that delivers deep, savory flavors in every bite. The combination of country-smoked sausage and tender chicken fryers provides a rich protein base, while the "holy trinity" of onions, bell peppers, and celery adds essential aroma and texture. Long-grain rice absorbs the savory juices, creating a cohesive and satisfying meal. ItâÂÂs perfect for feeding a crowd or for those who love leftovers, as the flavors only improve the next day. Ideal for casual family dinners or potlucks, this recipe brings the warmth of a Southern kitchen to your table without requiring complicated techniques.

Ingredients

Chicken Fryers, cut into small pieces
Country smoked sausage
Onions, chopped
Long grain rice
Bell peppers, chopped
Celery, chopped
Garlic, minced
Fresh parsley, chopped
Water or chicken broth
Cooking oil
Salt
Black pepper

Directions

1
Cut the country smoked sausage into 1/2-inch thick slices or pieces.
2
Heat 1 tablespoon of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the sausage to the pot and brown on all sides, about 5-7 minutes. Remove sausage from the pot and set aside.
4
Season chicken pieces with salt and pepper.
5
Add remaining oil to the pot if needed, then add chicken pieces. Brown chicken on all sides until golden, about 8-10 minutes. Remove chicken from the pot and set aside with sausage.
6
In the same pot, add chopped onions, bell peppers, celery, and minced garlic. Sauté, stirring periodically, until vegetables are softened and translucent, about 8-10 minutes.
7
Return the browned chicken and sausage to the pot.
8
Add water or chicken broth, ensuring enough liquid to cover the ingredients by about an inch. Bring the mixture to a rolling boil.
9
Stir in the long-grain rice, chopped parsley, and additional salt and pepper to taste.
10
Once boiling, cover the pot tightly, reduce heat to low, and simmer for 20 minutes.
11
Check the rice after 20 minutes. If the mixture is still wet or rice is undercooked, cover and simmer for an additional 5-10 minutes until liquid is absorbed and rice is tender.
12
Remove from heat, fluff with a fork, and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 6g30%
Cholesterol 110mg37%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 2g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/jambalaya-too/