Best Chicken And Andouille Sausage Jambalaya Recipes

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Preheat a large cast-iron pot over high heat.
• Lower the heat to medium-high and add the sausage and bacon.
• Cook the meat as evenly as possible, stirring slowly, until the fat is released.
• Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
• Once the chicken has browned, add the celery, onions, green pepper, and garlic.
• Continue to stir, allowing the ingredients to brown without burning.
• Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
• Keep stirring for 5 to 7 minutes over medium heat.
• Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
• Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
• Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
• Check for seasonings. Add salt, pepper, and the celery salt.

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE

Steps:

• 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.

SPICY HOT CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• 1. In a large Stock pot, brown the bacon till crisp, remove with slotted spoon, save till later. In the bacon grease cook the vegetables till tender, leaving the garlic till the last few min.
• 2. next add the sausage, chicken, tomatoes, broth, spices; then bring to a boil, add the rice, lower the heat to simmer, cover and cook 20-30 min, stirring frequently to keep the rice from sticking to bottom of pan. After the rice has almost finished cooking, add the okra, and crumbled bacon.
• 3. As this sits it gets thicker. Like I said, this is spicy, use the spices according to the heat you prefer.

CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Combine seasoning mix ingredients and set aside. Prepare all the ingredients: Peel and chop onions, trim and chop celery and core, seed and chop peppers. Slice andouille and cut chicken. Peel tomatoes by removing stem, cutting an "x" in the base, and immersing in boiling water for 15 seconds. Remove, let cool, and peel then chop. If using an Asian rice, rinse until water runs clear and drain well. Heat a large, heavy, non-aluminum pot (at least 6 quart size) over medium-high heat until quite hot. Add the onion, celery, bell peppers and half the andouille sausage, plus about ¾ of the seasoning mixture. Cook over medium heat, stirring constantly, scraping up any bits that stick to the pot, for about 10 minutes. Be careful not to burn the spices. Add 1 cup of chicken stock and the tomatoes; stir and scrape any stuck bits from the pot, and cook until boiling rapidly. Add the chicken, the rest of the sausage, the bay leaves, and the remaining stock, and bring to a boil. Immediately add the rice, return to a boil, and then reduce the heat to a slow simmer. Cover the pot and cook until the liquid is absorbed, about 15 - 20 minutes. Taste and adjust seasoning with remainder of the "seasoning mix" before serving.