Jambalaya

Name: Jambalaya
Total time: 3600 s
Cuisine: American
Ingredients: 1 lb Andouille sausage, sliced in rounds.; 1 lb boneless skinless chicken thighs, cut in to bite size pieces.; 1 green bell pepper, diced chunky.; 1 yellow or sweet onion, diced.; 4 ribs of celery, chopped.; 5 clove garlic, minced.; 2 cup uncooked white rice.; 3 cup chicken stock.; 1 dash worcestershire sauce.; 1 dash hot sauce.; 1 Cajun seasoning to taste.; 1 can fire roasted crushed tomatoes.; 1 olive oil

Drew Andrews @cook_3274035

Mobile, Alabama

My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.

Drew Andrews @cook_3274035

Mobile, Alabama

My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.

Saved

Ingredients

1 hour

1 lbAndouille sausage, sliced in rounds.
1 lbboneless skinless chicken thighs, cut in to bite size pieces.
1green bell pepper, diced chunky.
1yellow or sweet onion, diced.
4ribs of celery, chopped.
5 clovegarlic, minced.
2 cupuncooked white rice.
3 cupchicken stock.
1 dashworcestershire sauce.
1 dashhot sauce.
1Cajun seasoning to taste.
1 canfire roasted crushed tomatoes.
1olive oil

Saved

Steps

1 hour

1

Season chicken and sausage with Cajun seasoning.
2

Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic.
3

When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon.
4

Brown chicken thighs until browned. Remove with a slotted spoon.
5

Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out.
6

Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste.