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Sausage and Chicken Jambalaya

 

39

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

60

min

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

Ingredients

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

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

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 33617% of calories 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?

 

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