Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sausage & Chicken Jambalaya

StarStarStarStarStar

Your rating

Recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup vegetable oil
Camera
1 each chicken
cut up or boned
* Camera
1 ½ pounds andouille
*
4 cups onions
chopped
Camera
2 cups celery
chopped
Camera
2 cups green bell peppers
Camera
1 tablespoon garlic
chopped
Camera
4 cups rice
long grained
Camera
5 cups chicken broth
Camera
2 ½ teaspoons salt
Camera
1 x cayenne pepper
to taste
* Camera
2 cups scallions, spring or green onions
Camera

Ingredients

Amount Measure Ingredient Features
59 ml vegetable oil
Camera
1 each chicken
cut up or boned
* Camera
680.4 g andouille
*
946 ml onions
chopped
Camera
473 ml celery
chopped
Camera
473 ml green bell peppers
Camera
15 ml garlic
chopped
Camera
946 ml rice
long grained
Camera
1.2 l chicken broth
Camera
13 ml salt
Camera
1 x cayenne pepper
to taste
* Camera
473 ml scallions, spring or green onions
Camera

Directions

Season and brown chicken in oil (lard, bacon drippings are traditional) over med-high heat.

Add sausage to pot (cut in ¼ inch rounds) and sauté with chicken.

Remove both from pot. For brown jambalaya, either add heaping tablespoon brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a deep chestnut colored roux). Sauté onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, pepper, and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1 to 2 Tbsp. For red jambalaya, add approx ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired. For seafood jambalaya, follow the first two steps, and then return seafood here. NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice to a total of 2 cups of trinity in any combination (trinity = onions, celery and green pepper) 1 cup raw rice to 1¼ cups liquid overseason to compensate for the rice. Cook for a total of 30 minutes, turning completely after 10 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 33617% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 656mg 27%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 7% Vitamin C 47%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe