Mike's Chicken & Sausage Jambalaya

Name: Mike's Chicken & Sausage Jambalaya
Total time: 1800 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ● For The Proteins; 8 oz Smoked Andulie Sausage [cut on the bias]; 1.5 Cups Shredded Rotisserie Chicken; ● For The Vegetables Herbs & Seasonings; 1 LG Green Bell Pepper [chopped - deseeded]; 1 LG Spanish Onion [chopped]; 1 Cup Celery With Leaves [chopped]; 2 tbsp Fine Minced Garlic Cloves; 1/2 (14 oz) Can Diced Tomatoes; 1 LG Jalapeno [ chopped - deseeded]; 1/4 tsp Dried Thyme; 1/4 tsp Fresh Ground Black Pepper; 1/4 tsp Tony Catcherys Seasoning; 1/4 tsp Crushed Bay Leaves; 1/4 Cup Low Sodium Chicken Broth; 2 tbsp Frying Oil; ● For The Finish; 1 (15 oz) Pkg Bear Creek Gumbo Mix [wait for full boil to add]; 2 Cups Low Sodium Chicken Broth; 6 Cups Water; 2 Cups Presteamed White Rice; to taste Louisiana Hot Sauce; to taste Tony Catcherys Seasoning; to taste Granulated Garlic Powder; to taste Granulated Onion Powder; to taste Granulated Sugar

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Since it's Wednesday here in the O'Brien Shire, my youngest students are charged with cleaning out the crispers and dry pantries. With that, they can make anything their little imaginations can dream up.

For some reason, they're fascinated with learning all about Cajun dishes. Although they're somewhat confused about the difference between Gumbo & Jambalaya. So, here's the short answer.

Gumbo is a spicy layered Louisiana stew that's always made with a roux to thicken. While a spicy Jambalaya [essentially Gumbos closest Cajun cousin] is a one pot rice based dish that thickens on its own with that rice addition.

Anyway, enjoy your deliciously easy taste of the Bayou. Excellent work again kiddos!

For some reason, they're fascinated with learning all about Cajun dishes. Although they're somewhat confused about the difference between Gumbo & Jambalaya. So, here's the short answer.

Anyway, enjoy your deliciously easy taste of the Bayou. Excellent work again kiddos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

For some reason, they're fascinated with learning all about Cajun dishes. Although they're somewhat confused about the difference between Gumbo & Jambalaya. So, here's the short answer.

Anyway, enjoy your deliciously easy taste of the Bayou. Excellent work again kiddos!

For some reason, they're fascinated with learning all about Cajun dishes. Although they're somewhat confused about the difference between Gumbo & Jambalaya. So, here's the short answer.

Anyway, enjoy your deliciously easy taste of the Bayou. Excellent work again kiddos!

Saved

Ingredients

30 Minutes

4 to 6 servings

● For The Proteins
8 ozSmoked Andulie Sausage [cut on the bias]
1.5 CupsShredded Rotisserie Chicken
● For The Vegetables Herbs & Seasonings
1LG Green Bell Pepper [chopped - deseeded]
1LG Spanish Onion [chopped]
1 CupCelery With Leaves [chopped]
2 tbspFine Minced Garlic Cloves
1/2 (14 oz)Can Diced Tomatoes
1LG Jalapeno [ chopped - deseeded]
1/4 tspDried Thyme
1/4 tspFresh Ground Black Pepper
1/4 tspTony Catcherys Seasoning
1/4 tspCrushed Bay Leaves
1/4 CupLow Sodium Chicken Broth
2 tbspFrying Oil
● For The Finish
1 (15 oz)Pkg Bear Creek Gumbo Mix [wait for full boil to add]
2 CupsLow Sodium Chicken Broth
6 CupsWater
2 CupsPresteamed White Rice
to tasteLouisiana Hot Sauce
to tasteTony Catcherys Seasoning
to tasteGranulated Garlic Powder
to tasteGranulated Onion Powder
to tasteGranulated Sugar

Saved

Steps

30 Minutes

1

Chop all vegetables and fine mince herbs.
2

Place a small amount of oil in a thick bottom pot and add all seasonings.
3

Add your vegetables to your pot and fry until slightly translucent. Mix well.
4

Translucent at 7 minutes.
5

Add shredded chicken to pot.
6

8 oz Andulie Sausage pictured. Cut on the bias. [slanted]
7

Add 1/2 14 oz can diced tomatoes to pot.
8

Add your broth, water and seasonings.
9

My personal time saving seasoning choice.
10

Another delicious and easy option. Follow manufacturers directions.
11

Another great option. Especially cost wise. Follow manufacturers directions.
12

Add your 2 cups of precooked rice. Mix well.
13

Simmer for 20 minutes covered. Stir regularly. Then add any additional seasonings
14

Shut off flame and cover until Jambalaya sets up.
15

P.S., Any extras make for great leftovers!
16

Serve with Louisiana Hot Sauce and Jalapeno Corn Bread. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on September 15, 2017 07:19

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Chicken & Sausage Jambalaya

Mike's Chicken & Sausage Jambalaya

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