Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 680 grams andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices; 397 grams whole tomatoes in juice, drained and chopped; 0 teaspoons cayenne (optional); 2 ribs celery ribs, chopped; 2 kilograms chicken pieces (drumsticks, thighs, and breast halves with skin and bones); 473 milliliters chicken stock or broth; 4 larges garlic cloves, finely chopped; 1 green bell pepper, chopped; 3 mediums onions, chopped; 237 milliliters thinly sliced scallion greens; 4 Tbsps vegetable oil; 355 milliliters water; 591 milliliters long-grain white rice, rinsed and drained well

Chicken and Sausage Jambalaya might be just the Creole recipe you are searching for. This main course has 1094 calories, 65g of protein, and 65g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up chicken pieces, scallion greens, celery, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Pat chicken dry and season with salt.

Ingredients you will need

Whole Chicken

Salt

Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl as browned.

Equipment you will use

Bowl

Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Transfer to a paper-towel-lined bowl as browned.

Equipment you will use

Bowl

Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.

Ingredients you will need

Bell Pepper

Celery

Onion

Equipment you will use

Frying Pan

Add garlic and cook, stirring, 1 minute.

Ingredients you will need

Garlic

Add 1 cup stock and cook, stirring, 1 minute.

Ingredients you will need

Stock

Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.

Ingredients you will need

Tomato

Ground Cayenne Pepper

Whole Chicken

Stock

Water

Equipment you will use

Pot

Preheat oven to 325°F.

Equipment you will use

Oven

Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.

Ingredients you will need

Vegetable