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Andouille And Chicken Jambalaya

Cuisine: Cajun
Type: Chicken, Meat, Pork
Courses: Main Course
Serves: 10 people

Recipe Ingredients

1/2 cup 118mlVegetable oil
3 cups 187g / 6.6ozChopped onions
1 cup 146g / 5.1ozChopped bell peppers
3 teaspoons 15mlSalt
1 1/4 teaspoons 6.3mlCayenne pepper
1 lb 454g / 16ozAndouille sausage - cut 1/4" slices (or other smoked sausage such as chorizo)
1 1/2 lbs 681g / 24ozBoneless white and dark chicken meat - cut 1" cubes
3   Bay leaves
3 cups 480g / 16ozMedium-grain white rice
6 cups 1422mlWater
1 cup 62g / 2.2ozChopped green onions

Recipe Instructions

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 pot to loosen any browned particles.

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.  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. 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.  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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) - Downloaded from their Web-Site -


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