Jambalaya with Chicken and Sausage

I first learned to make Jambalaya in Home Ec class in High School, but have made it seldom in my adult life until now — being that we suddenly have an abundance of sausage, chicken and fine meats available!  It’s a delicious, flavorful and easy dish, that can have as little or as much meat in it as you want.  Just one pack of sausages will infuse the whole gooey pot of rice and peppers with outstanding flavor; additional pieces of chicken thighs, boneless breast, or more sausage will only make it richer and more satisfying to the meat-lovers at your table.

This dish works best in a heavy Dutch oven.  Basically you saute aromatics, add the rice and meat and broth, and let simmer slowly until everything is cooked.  Increase cayenne to suit your tastes.  True, some jambalaya dishes call for shrimp, but you won’t miss it, the dish is delicious without.  Finally, a taste of New Orleans can be yours!

Jambalaya with Chicken and Sausage
serves 8

2 large onions, chopped
1-2 cloves garlic, minced
2 bay leaves
olive oil
2 lb Grow and Behold Chorizo Sausage (Spicy or Mild)
3 lbs Sara’s Spring Chicken, cut into 1″ pieces (for convenience, use Breast or Thigh Filets, or bone your own pieces)
2 bell peppers (1 green and 1 yellow), cut into 1″ pieces
3 cups long-grain white rice
6 cups broth (chicken or vegetable; if you use water, add more spices)
2 tsp. chili powder
1 tsp. ancho chili powder
1 tsp. thyme
1 tsp. cayenne pepper
1/4 tsp. cloves
1/4 tsp. allspice

Heat olive oil in pot.  Saute chicken in batches until edges are brown.  Transfer to another plate.

Add onions, bell peppers and garlic to the pot, and more oil if necessary.  Saute until translucent.  Add sausages and spices, saute for five minutes, stirring occasionally.

Add rice to the pot.  Stir to mix and coat the rice with the oil/onion mixture.  Add chicken and broth.  Press to submerge in liquid. Bring to a boil, then reduce heat to low.  Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.

Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

 

 

 

 

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