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Chicken and Sausage Jambalaya Recipe

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Chicken and Sausage Jambalaya image
Joe LoCicero cooking up another masterpiece: JAMBALAYA

 

This recipe for Chicken and Sausage Jambalaya, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe & Gloria LoCicero
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. chopped pancetta ( or 2 small chorizo links)
1 chopped smoked ham (tasso is great sub.)
1/2 c chopped andouille sausage (hot Italian could sub.)
1 1/2 c chopped red onions
1 c chopped celery, 1 cup chopped bell pepper
1/2 c dry sherry wine
1 lb bite-sized skinless boneless chicken breast
1 1/2 tsp minced garlic
1 28oz. can of crushed tomatoes ( preferably fire roasted)
2 c of seafood stock (chicken stock could sub.)
1/2 c chopped parsley, cilantro, or green onions
2 c of uncooked rice, 1 lb peeled medium shrimp
Seasoning Mix
1 tsp black pepper
1 1/2 tsp cayenne pepper (careful, use more or less according to hot spice tolerance-tobasco may be sub.)
2 1/2 tsp Italian seasoning, 1/4 tsp tumeric
2 bay leaves,
salt to taste

Directions:
Directions:
In a 4 quart saucepan, saute pancetta over medium heat until crisp (3 to 5 minutes). Add smoked ham and andouille sausage for an additional 5 minutes, stirring frequently. Add onion celery and bell pepper, stirring and scraping for another 5 minutes. Add sherry wine until almost all is absorbed. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mixture and garlic; cook 3 minutes stirring and scraping. Add the tomatoes. Cook about 8 to ten minutes. Stir in the stock and bring to a boil. Stir in parsley and cook about 2 minutes. Add the rice and shrimp. Stir well and remove from heat. Place mixture in a 8x8 baking pan; seal with aluminum foil, and bake at 350 for 20 or 30 minutes or until rice is tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 45 minutes
Personal Notes:
Personal Notes:
This is a hearty and spicy Cajun recipe with a few Italian twists and turns. I cooked this for Tim Rivers during one of his visits to our Georgia home in Dacula and he especially liked the hot and spicy sausage. You can tailor the spices to your liking and double up the recipe for a larger group.

 

 

 

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