Chicken and Sausage Jambalaya
Jambalaya finds its origin in Louisiana, drawing influence from French and Spanish cuisine. Smoked sausages are an integral part of the preparation, along with some other meat or sea-food. Onion, celery and green bell pepper forms the traditional holy trinity of veggies, although more often than not garlic, tomatoes, chillis and carrots are also be used. The browned, sauteed veggies and meat along with rice are cooked in a broth and served steaming hot.
Gumbo is another meat and rice based preparation that comes from Louisiana. However Gumbo uses okra and file powder, which are not included in Jambalaya. Read ahead.
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Chicken and Sausage Jambalaya - Recipe
- 1 tablespoon of canola oil
- 1 kilogram chicken thighs, skinless and boneless, cut into 2 inch cubes
- 500 grams of smoked sausage, cut into 1 inch pieces
- 1 large sized white onion, diced
- 1 large sized green bell pepper, chopped
- 1 stalk of fresh celery, fine chopped
- 3 large cloves of garlic, minced
- 2-3 bay leaves
- 1 tablespoon of Creole seasoning
- 1 teaspoon of dried thyme
- 1 teaspoon dried oregano
- 2 cups of converted rice
- 3 cups of chicken stock
- 2 large plump tomatoes roasted on open fire
- Sliced scallions for garnish
Procedure of Preparation
Heat cooking oil in a large sauce pan. Add chicken and sausage pieces. Cook with constant stirring for about 10 minutes, or until chicken and sausages are browned from all sides.
Remove chicken and sausages with a slotted spoon, making sure to remove excess oil.
Add to the pan onions, celery, bay leaves. Stir in creole seasoning, oregano and thyme. Cook over a medium flame for about 5 minutes, or until the veggies turn soft.
Add rice and cook with constant stirring for a couple of minutes.
Stir in chicken broth, tomatoes, chicken and sausages.
Bring the ingredients to a boil over a high flame.
Reduce to a medium flame and cook for about 20 minutes, stirring sometimes until the rice is completely cooked.
Garnish with chopped scallions and serve.
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