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Me-oh My-uh Jambalaya

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Recipe

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

 

Yield

4 servings

Prep

30 min

Cook

1 hrs

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound andouille
sliced 1/4 in. bites
*
2 tablespoon parsley leaves
chopped
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2 tablespoon corn oil
or butter
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3 cups long grain rice
washed
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6 cups chicken broth
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2 tablespoons worcestershire sauce
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1 teaspoon thyme
3 sprigs of fresh is better
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1 teaspoon salt
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1 teaspoon garlic
minced
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½ teaspoon cayenne pepper
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1 teaspoon black pepper
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½ cups scallions, spring or green onions
diced
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2 cups celery
diced
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2 cups onions
diced
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1 pound chicken thighs, boneless, skinless
skinned, boned, diced bite size
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1 tablespoon cajun seasoning
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Ingredients

Amount Measure Ingredient Features
453.6 g andouille
sliced 1/4 in. bites
*
3E+1 ml parsley leaves
chopped
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3E+1 ml corn oil
or butter
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7.1E+2 ml long grain rice
washed
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1.4 l chicken broth
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3E+1 ml worcestershire sauce
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5 ml thyme
3 sprigs of fresh is better
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5 ml salt
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5 ml garlic
minced
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2.5 ml cayenne pepper
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5 ml black pepper
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118 ml scallions, spring or green onions
diced
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473 ml celery
diced
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473 ml onions
diced
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453.6 g chicken thighs, boneless, skinless
skinned, boned, diced bite size
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15 ml cajun seasoning
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Directions

Sprinkle cajun season on chicken meat and toss, set aside. Pour oil in cast iron dutch oven (6 to 7 qts.) or similar sized pot, heat oil on med/hi. Add andouille and saute. add chicken, cook for 10 minutes or until the chicken is done. Scrape the bottom of the pot to remove all the “graton”, the little dregs that flavor the rice and give it its distinctive rustic brown color.

Add onions and celery, cook 5 mins., again scraping the bottom to loosen all that flavor, then add all spices, worcestershire, and cook 5 minutes more.

When onions look cooked, add g. onion, and the chicken stock. Turn heat to HI, bring to a boil, then cook at a rolling boil for 10 minutes. Add rice, stir to make sure you incorporate rice and it doesn't get stuck on the bottom. Turn down a bit to med/hi, cover with lid, and cook for about another 10 minutes stirring occasionally. Turn heat down to low simmer and cover with tight fitting lid. Let sit for 25 minutes without opening lid.

I finish mine off in the over for about 20 to 30 minutes at 300. To finish, give it a stir and re-cover over with lid to let it cool a bit and absorb all the juices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 785g (27.7 oz)
Amount per Serving
Calories 102426% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 2377mg 99%
Total Carbohydrate 47g 47%
Dietary Fiber 5g 18%
Sugars g
Protein 91g
Vitamin A 134% Vitamin C 27%
Calcium 15% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

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