Recipe courtesy of NOLA on 5th
Chicken & Sausage Jambalaya
- Level: Easy
- Yield: 5 to 7 servings
- Total: 1 hr 30 min (includes standing time)
- Active: 40 min
Ingredients
1/4 cup vegetable oil
1 1/2 yellow onions, finely chopped
1 stalk celery, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound andouille sausage, cut into 1/4-inch strips
4 ounces tomato paste
1 gallon chicken stock
1 tablespoon minced garlic
1 tablespoon dried parsley
1/4 cup powdered crab boil seasoning
1 teaspoon liquid crab boil seasoning
2 pounds boneless, skinless chicken thighs
1/2 cup Cajun seasoning
64 ounces long-grain white rice
1 green onion, chopped
Directions
- Preheat the oven to 300 degrees F.
- Heat a thick-bottom 10-quart pot over medium heat and add the oil. Add the onions, celery and peppers and cook until the onions are translucent. Add the sausage and cook for 5 minutes, then add the tomato paste cook for 5 more minutes. Add the chicken stock, garlic, parsley and both crab boil seasonings.
- Place the chicken on a sheet pan and sprinkle with the Cajun seasoning. Bake for 10 minutes. Cut the chicken in strips and add to the pot.
- Bring to a boil, then add the rice very slowly, stirring often to make sure the rice does not stick together. Cover the pot and simmer on very low heat for 20 minutes without removing the lid. Fluff the rice to mix from top to bottom. Remove the pot from the heat and let sit for 5 minutes, covered.
- Serve on plates topped with green onion.