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Chicken Jambalaya With Andouille Sausage

Add chicken and cook turning until browned on both sides about 6 minutes per side.

Chicken jambalaya with andouille sausage. Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas. Fill a large 1 gallon stock pot with a pasta insert 34 full with water. Cook sausage in hot oil in a large skillet over medium high heat stirring often 5 minutes or until browned. In a dutch oven heat oil over medium high heat until shimmering.

Remove sausage with a slotted spoon reserving drippings in skillet. Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside. Pour tomato sauce and diced tomatoes over the vegetable mixture.

Our top rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minuteswe love the convenience of one dish meals which minimize both prep and cleanup time. The dish varies widely from cook to cook. Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Add the chicken and the bay leaves to the pot.

All of that will need to simmer for about 20 minutes before we finally stir in the shrimp let cook for a few minutes and then serve. Using both andouille sausage and juicy pink shrimp this jambalaya recipes is like a spicy surf and turf. Add the water stir to combine and cover. Jambalaya is a hallmark of the creole cuisine.

Place the penne in the salted water and return to a boil. Add the rice and stir for 2 to 3 minutes to coat evenly. Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes onion green peppers and almost any kind of meat poultry or shellfish.

Sliced andouille sausage goes in next followed by tomatoes and tomato paste as well as a teaspoon of cajun seasoning plus chicken stock and rice. Season the chicken with the remaining 1 teaspoon salt and remaining 14 teaspoon cayenne. Drain sausage on paper towels and place in a 5 qt. Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture.

Season chicken all over with salt and pepper. Bring to a boil over high heat and season with salt to taste. Bring the mixture to a boil reduce heat to medium low and cook at a simmer until he shrimp are no longer translucent 10 to 15 minutes.