Chicken and Sausage Jambalaya Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 large chickens, a total of 9 to 10 lbs.
1/4 cup vegetable oil
2 large onions, coarsely chopped
4 celery ribs,, coarsely chopped
1 green bell pepper, chopped coarsley
1 red bell pepper, coarsley chopped
1 jalapeno peopper, minced
2 pounds chopped peeled tomoatoes and their liquid
2 teaspoons herbes de provence
salt and pepper
1 lb. smoked sausage, cut into 3/4" slices
3 cups long-grain white rice
|
|
Directions: |
Directions:1. Place the chickens in a stockpot and add water just to cover. Bring to a simmer and cook for 45 minutes. Remove the chickens from the pot and let cool. Strain the broth into a large bowl.
2. Skin the birds and pull all the meat from the bones; discard the skin and bones. Cut or shred the meat into large bite-size pieces.
3. Heat the oil in a large nonreactive casserole or dutch oven. Add the chopped onions, celery, green and red bell peppers and jalapeno and cook over moderate heat, stirring occasionally, until all the vegetables are tender, about 15 minutes.
4. Add the tomoatoes and their liquid. Season with the herbes de Provence and salt and black pepper. Raise the heat to moderately high and cook until the mixture is thick, about 15 minutes. Stir in the chicken,, sausage and 6 cups of the chicken broth. Add the rice, stir well and bring to a boil. Reduce the heat to low and cover tightly. Simmer the jambalaya without lifting the lid until all the liquid has been absorbed and the rice is tender, about 30 minutes.
5. Remove the casserole from the heat.. Fluff the rice with a large fork to make sure the iingredients are evenly distriubted and the grains of rice are seperate; do not stir with a spoon. Recover and set aside off the heat to steam for at least 15 minutes. (The casserole will stay warm for an hour or more. You can make ahead and reheat in the oven.) |
|
Number Of
Servings: |
Number Of
Servings:12 |
|
This recipe for Chicken and Sausage Jambalaya is from