Cajun-Style Brown Jambalaya with Chicken and Sausage
Everyone has their own jambalaya opinions, and everyone is right. But we know this recipe will hit the spot and be the hero of your next party. Cook it now and thank us later. Recipe adapted from Judy Walker on Nola.com.
1 whole cut-up chicken or any parts you like (about 3 pounds)
Tony Chachere’s or other Creole seasoning
Oil for browning
1 lb. andouille sausage (or your favorite smoked sausage), cut into coin shapes
1 onion, chopped
4 ribs celery, chopped
1 large pod garlic, minced
2 cups long-grain rice
½ teaspoon cayenne, or to taste
Salt and pepper to taste
4 cups chicken broth
Kitchen Bouquet for a browner color (if needed)
Season chicken with Tony's or any other seasoning and brown in oil. Remove chicken.
Saute the onions, celery, and garlic until the onions are translucent.
Add the sausage and brown it.
Return chicken to pot and add broth, and if you want a browner color, Kitchen Bouquet.
Bring to a rolling boil and add rice.
Bring to a hard rolling boil again, stir, and lower heat to low. Cover and cook for 20 to 25 minutes.
Serve with Crystal Hot Sauce