Chicken Jambalaya

Name: Chicken Jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 1/2 pounds chicken breast and thigh meat, boneless and skinless, cut into chunks; 2 TBLS vegetable oil; 3/4 pound sweet Italian link sausage, sliced in 1/4 inch rounds; 2 cups chopped onion; 1 cup chopped celery; 1 cup chopped green peppe; 2 tsp chopped garlic; 2 1/2 cups chicken stock; 1 heaping tsp purchased Cajun Seasoning Mix, or to taste; 2 cups long grain rice; 1/2 tsp salt, or to taste; 1/2 tsp fresh ground pepper, or to taste; 1 cup chopped green onions and/or tomatoes (optional)

Author:

Jamie Geller Test Kitchens

Publish date:

May 10, 2010

45minDuration
35minCook Time
10minPrep Time
6 ServingsServings

Ingredients

1 1/2 pounds chicken breast and thigh meat, boneless and skinless, cut into chunks
2 TBLS vegetable oil
3/4 pound sweet Italian link sausage, sliced in 1/4 inch rounds
2 cups chopped onion
1 cup chopped celery
1 cup chopped green peppe
2 tsp chopped garlic
2 1/2 cups chicken stock
1 heaping tsp purchased Cajun Seasoning Mix, or to taste
2 cups long grain rice
1/2 tsp salt, or to taste
1/2 tsp fresh ground pepper, or to taste
1 cup chopped green onions and/or tomatoes (optional)

Preparation

1 In large Dutch oven, warm oil.

2 Add chicken and sauté over medium high heat until browned. Add sausage to pot; sauté with chicken. Remove both from pot.

3 Add onions, celery, green pepper and garlic; sauté until tender, about 9-10 minutes. If making red jambalaya, add paprika.

4 Return chicken and sausage to pot.

5 Add stock (or stock and tomato juice, or Bloody Mary mix if making red jambalaya) and Cajun seasoning and bring to a boil.

6 Add rice and return to boil.

7 Cover and reduce heat to simmer. Cook 25 minutes.

8 After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for remaining time.

9 Season with salt and pepper to taste. Add green onions and chopped tomatoes, if desired.