Shut the FFFront Door - Sausage Chicken Jambalaya
This is similar to one of Emeril's jambalaya recipes, but I like a little tomato in mine (red jambalaya) I also use brown rice and white meat only chicken.
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- 3 Tbsp
- vegetable oil
- 3 c
- chopped onions (1 very large or 2 med)
- red bell pepper (diced)
- green bell pepper (diced)
- 1 c
- celery stalks (diced) whatever size you like
- 3 tsp
- 1 1/4 tsp
- cayenne pepper
- 1 tsp
- ground pepper (several twists of the pepper grinder)
- bay leaves
- 3 c
- brown rice (uncooked)
- 6 c
- liquid (i use a combo of 2 c water, 2 c. chicken stock, 1 can fire roasted tomatoes plus some broth from chicken (or you can use 6 cups water, or any combination that = 6 cups )
- 1 lb
- andouille sausage cut into 1/4 inch slices and then cut again. andouille is a little spicier than regular sausage, it's cajun. other options include: chorizo (mexican) or a kielbasa type sausage or turkey sausage. not like summer sausage.
- 3 - 4 c
- or about 1.5 pounds of your choice of chicken meat (1 inch cubes)
- 1 bunch
- green onions chopped
- 1/2 c
- chopped fresh parsley (optional)
- 1 can(s)
- 14.5 oz diced fire roasted tomatoes with liquid
Heat the oil in a LARGE cast-iron Dutch oven or heavy chili type pot over MEDIUM heat. Add the onions, peppers and celery to the oil. Add 2 tsp of the salt and 1 tsp of the cayenne pepper. Stirring often, brown the vegetables for 15-20 minutes or until caramelized and a dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
Season the chicken with the remaining 1 tsp of salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. If your chicken is mostly cooked already (before putting it into the pot) then this next step will only be a blending step. If the chicken is raw, add to the veggie sausage mixture and cook on medium for 8 - 10 minutes. (Step 6 outlines an optional cooking method for the chicken)
Add the 6 cups of liquid. (all water, or a combination of water, stock, broth, etc...) Remember, you can count the liquid in the can of tomatoes as part of your 6 cups. Add tomatoes at this time as well.
Cover and cook on medium heat for 30 to 35 minutes. Remove the pot from the heat and let stand covered for 2 to 3 minutes. Remove the bay leaves and stir in the green onions and parsley.
If the dish is too spicy for you, cut back on the Cayenne pepper, or adjust upward if you like it spicier.
Take a potato masher and mash the tomatoes in the chicken broth created in the crock pot. Pour broth and tomatoes into a two cup measuring cup. Skim off as much fat as you can. (I used a paper towel) Use this mixture as part of your 6 cups of liquid.