New Orleans Chicken and Sausage Jambalaya - Simplified
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 10
- 4 cups chicken broth
- 3 bay leaves
- 2 cups long grain rice
- 2 teaspoon olive oil
- 1 bag fajita chicken strips cut bite sized
- 1 lb smoked or andoullie sausage cut in 1/8 rounds
- 2 cups chopped onions
- 4 st chopped celery
- 1 cup chopped bell pepper
- 1 whole garlic bulb chopped fine
- 2 cans diced tomatoes i like the kind with celery and onion
- 2 tablespoons creole seasoning
- 1/8 teaspoon bijole seasoning a cuban seasoning
- 1/2 stick unsalted butter
- Carbohydrate 21.6095996764352 g
- Cholesterol 380.1475 mg
- Fat 79.5991512345114 g
- Fiber 1.43705875542587 g
- Protein 93.8099916318917 g
- Saturated Fat 24.2718097262207 g
- Serving Size 1 1 Serving (617g)
- Sodium 380.277272517701 mg
- Sugar 20.1725409210093 g
- Trans Fat 6.7054847612443 g
- Calories 1201 calories
1.In a large stew pot sauté the vegetable over medium heat until onions are translucent. 2.Add the diced tomatoes, chicken, sausage, and all the seasoning. 3.Cook for about 15 minutes, then leave on simmer (low) until the rice is cooked in the next step. 4.Cook the rice according to package directions in the chicken broth. I like to use Bijol (A Cuban seasoning) to give the rice a nice yellow appearance. I use a rice cooker. 5.When the rice is cooked, turnoff the stew pot and fold the rice into the mixture in the stew pot until blended well and let sit for 15 to 20 minutes to absorb the goodness. 6. Adjust seasoning to taste fold the mixture one more time and serve with a nice green salad and French bread. Most Cajuns cook their rice in the stew pot with the mixture; I find the rice tastes better cooked separately and folded into the mixture and the rice doesn’t get as mushy. Feeds about 8 normal people or 4 hungry Cajuns!! Enjoy!!
