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Cajun-Style Brown Jambalaya with Chicken and Sausage

Yields1 Serving

There’s a reason this is a Cajun classic. It’s easy, timeless, and delicious.

HEADER_Brown_Jambalaya

Ingredients:
 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)
Directions:
1

Season chicken with Tony's or any other seasoning and brown in oil. Remove chicken.

2

Saute the onions, celery, and garlic until the onions are translucent.

3

Add the sausage and brown it.

4

Return chicken to pot and add broth, and if you want a browner color, Kitchen Bouquet.

5

Bring to a rolling boil and add rice.

6

Bring to a hard rolling boil again, stir, and lower heat to low. Cover and cook for 20 to 25 minutes.

7

Serve with Crystal Hot Sauce

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