This chicken jambalaya recipe is easy to make and so delicious you will want to make it often.
New Orleans is famous for fantastic food and this recipe was born there in the Big Easy. Using traditional Cajun cooking techniques and classic Louisiana style ingredients, this dish will make you feel like you are dining in the French Quarter.
Don't be intimidated by the longer instructions here. It is really easy to make and worth the time it takes to put it together.
Jambalaya can be made in advance, will keep warm in the pot for a long time and because it is loaded with lots of meat and other yummy ingredients is a very satisfying meal.
Frequently I am asked which dish do I like better. Gumbo or Jambalaya? It is too difficult to choose as I love them both. So I sometimes have them together. For a real Cajun treat serve gumbo over jambalaya. Now that's real Cajun and real good.
This Chicken Jambalaya Recipe served with seafood gumbo is so good it is hard to imagine anything better.
Chicken Jambalaya Recipe
2 pounds sliced andouille or lean smoked sausage
3 pounds boneless chicken cut into bite size
1/4 cup oil or bacon drippings
2 cups onion chopped
2 cups celery chopped
1 cup bell pepper chopped
5 cloves garlic minced
8 cups chicken stock
1 cup diced green onions
1/2 cup chopped parsley
1 Teaspoon Tony Chacheres' Original Creole Seasoning (or 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper)
1 Teaspoon Tabasco
5 Cups Uncle Ben's Long Grain converted rice, uncooked
In a 7 to 10 quart heavy pot, heat oil over a medium high heat. Add chicken and brown well on all sides stirring ocassionally. Allow some of the pieces of chicken to stick to the bottom of the pot then scrape off. This browning process will add flavor and color to your jambalaya. This will take about 30 minutes.
Add sausage and brown it also along with the chicken for an additional 10 minutes. Brown well but be careful not to burn.
You can remove some of the oil if desired by tilting the pot and spooning out. Your dish will taste better if you leave it in.
Add onions, celery, bell pepper and garlic and continue cooking until all vegetables are well caramelized. Be careful not to burn the vegetables as the pot is very hot at this point.
Add stock, Tony Chacheres' seasoning and Tabasco then bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
Add green onions and parsley then taste for saltiness. You should slightly over season since the rice will absorb all the liquid and requires more seasoning. Add seasoning if needed.
Add rice, cover and reduce heat to simmer. Cook for 45 minutes stirring every 15 minutes. Keep covered.
Will make 15 servings.