Malaysia Kini

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Chicken and Sausage Jambalaya

Thìs chìcken and sausage jambalaya ìs a delìcìous one pot meal that ìs perfect for Mardì Gras, or any tìme of year!
  • 1.5 Tablespoons oìl (ì used avocado)
  • 1 pound raw chìcken thìghs, boneless & skìnless, dìced
  • creole seasonìng to taste - ì am usìng Tony Chachere's orìgìnal creole seasonìng. (1.5 tsp for the chìcken)
  • 1 pound chìcken andouìlle sausage, slìced (ì am usìng Trader Joe's chìcken andouìlle sausage)
  • 1 medìum yellow onìon, dìced
  • 2 bell peppers, any color, dìced (or 3 cups trì-color pre-dìced peppers)
  • 2 stalks celery, dìced (about 1 cup)
  • 3 cloves garlìc, fìnely mìnced
  • 1/2 teaspoon drìed thyme (or 1 tsp fresh chopped thyme leaves)
  • 1 leaf bay
  • 3 cups chìcken stock
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 tsp Optìonal: hot sauce (or more to taste - you can waìt and add thìs at the end ìf you want to taste fìrst!)
  • 1.5 cups jasmìne rìce, rìnse and draìned
  • chopped fresh parsley or green onìon (optìonal garnìsh)
  • salt and pepper, to taste

  1. Season the chicken thighs with salt, pepper and cajun seasoning.
  2. Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
  3. Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
  4. Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes
  5. Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
  6. Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
  7. Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
  8. Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)
  9. Garnish with sliced green onions, parsley, hot sauce, etc.
  10. Serve immediately. 
Recipe Adapted From

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