Best Andouille And Chicken Jambalaya Recipes

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JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA



Andouille, Shrimp, and Chicken Jambalaya image

A Cajun jambalaya that suits the whole family!

Provided by Mandy Williams

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 8

Number Of Ingredients 16

3 cups chicken broth, divided
1 ½ cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's® RedHot ®)
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

Steps:

  • Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
  • Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
  • Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. 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.
  • Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 g

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA



Chicken, Shrimp and Andouille Jambalaya image

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  • Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  • Add rice, tomatoes with juice, and broth; bring to a boil.
  • Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  • Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA



Shrimp, Chicken, and Andouille Sausage Jambalaya image

Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.

Provided by Vino Girl

Categories     Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 21

1 1/2 lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 1/2 tablespoons paprika
1 tablespoon cayenne pepper
4 1/2 cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white)
1 1/2 lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
1/2 tablespoon celery salt

Steps:

  • Preheat a large cast-iron pot over high heat.
  • Lower the heat to medium-high and add the sausage and bacon.
  • Cook the meat as evenly as possible, stirring slowly, until the fat is released.
  • Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
  • Once the chicken has browned, add the celery, onions, green pepper, and garlic.
  • Continue to stir, allowing the ingredients to brown without burning.
  • Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
  • Keep stirring for 5 to 7 minutes over medium heat.
  • Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
  • Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
  • Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
  • Check for seasonings. Add salt, pepper, and the celery salt.

Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2

ANDOUILLE AND CHICKEN JAMBALAYA



Andouille and Chicken Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 10 to 12 servings

Number Of Ingredients 11

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Steps:

  • Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE



SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE image

Categories     Chicken

Yield 20 portions

Number Of Ingredients 25

3 oz. Vegetable oil
20 ea. Chicken, legs (see note), or rabbit
20 ea. Sausage, Andouille, sliced 3" thick
1 recipe BBQ Spice Rub
3 lb. Onions, minced
2 lb. Green bell pepper, seeded, small dice
2 lb. Celery, small dice
5 ea. Garlic cloves, minced
1 oz. Paprika
1 tsp. Black pepper, ground
¼ tsp. White pepper, ground
¼ tsp. Cayenne
3 ea. Bay leaves
t.t. Salt
3 lb. Tomatoes, seeded, medium dice
1 gallon Chicken stock
1 Tbsp. Oregano, dried
1 Tbsp. Fresh thyme, chopped
½ Cup Basil, chiffonade
1 Tbsp. Hot sauce (Crystal brand)
1 Tbsp. Worcestershire sauce
5 Cups Rice, short grain (Sushi type)
60 ea. - 3 per order Shrimp, peeled and deveined
Garnish:
2 bu. Onions, green thinly sliced

Steps:

  • 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille image

Make and share this Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille recipe from Food.com.

Provided by Tim M.

Categories     Penne

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup salt, plus
3/4 teaspoon salt, divided
1 lb dry penne rigate
3 tablespoons olive oil, divided
1 lb peeled deveined large shrimp
2 tablespoons Emeril's Original Essence, divided recipe follows
1 teaspoon Emeril's Original Essence, divided recipe follows
3/4 lb boneless skinless chicken breast, 1-inch diced
3/4 lb andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
2 tablespoons freshly chopped basil leaves
1/2 cup grated parmesan cheese

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Nutrition Facts : Calories 1230, Fat 53.3, SaturatedFat 19.6, Cholesterol 323.4, Sodium 9236.3, Carbohydrate 102.5, Fiber 6, Sugar 8.5, Protein 81.5

ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA



ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA image

Categories     Chicken     Pork     Rice     Shellfish     Bake

Yield 4 portions

Number Of Ingredients 21

Seasoning mix:
2 whole bay leaves
1 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. rubbed sage
Jambalaya prep:
2 tbsp. butter
1 lb. peeled deveiened shrimp (u26-30) tail removed
3/4 lb. andouille sausage,
cut into bite size pieces
1 lb. chicken breast, cut into bite size pieces.
1 c. diced onions
1 c. diced celery
1 c. diced green bell peppers
1 tbsp. minced garlic
12 oz. canned diced tomatoes in sauce
2 1/2 c. chicken stock
1 1/2 cups (converted) uncooked rice

Steps:

  • Combine all ingredients for the seasoning mix in a small bowl and set aside. Preheat oven to 350f. Melt the butter in a 2-quart saucepan over medium-high heat. Add the andouille sausage and cook until meat starts to brown, about 3 mins. Add the chicken and cook until the chicken turns brown, about 3-5 minutes. Add the shrimp and cook until orange, about 4 minutes. Stir frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute. Stir in remaining vegatables, and remove from heat. Stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350f for about 1 hour or until all liquid has evaporated. Stir periodically. Before service, remove bay leaves. Let stand for 5 minutes before serving.

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA



Weeknight Chicken and Andouille Jambalaya image

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

  • Heat the oven to 350 degrees F.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
  • Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
  • Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA



SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA image

Categories     Tomato     Sauté     Super Bowl

Yield 6 people

Number Of Ingredients 16

1 t. salt
½ t. cayenne
½ t. ground pepper
1 ½ t. fresh thyme
2 fresh half chicken breast, skinned and cubed
2 T. olive oil
1 ½ cups each of chopped onion, green pepper and celery
2 cloves garlic, minced
4 oz of mildly smoked ham, chopped
6 oz of Andouille sausage, sliced
1 lb of canned tomatoes, chopped
8 oz of tomato sauce
1 cup of seafood stock
½ lb of medium shelled deveined shrimp
½ cup of chopped green onions
5 cups of cooked rice

Steps:

  • -in a small bowl mix first 4 ingredients, toss with cubed chicken till coated (all the spice comes from this first step) -in a large skillet, heat the oil and sauté the chicken, stir frequently until browned. Stir in the celery, green pepper, onion and garlic and sauté until vegetable are limp. About 6 or 7 minutes. -Add the ham, sausage, tomatoes, tomato sauce and stock. Stir and cook till boiling. Reduce and simmer until slightly reduced. Add the shrimp and cook for about 2 or 3 minutes. Taste and add what you think it needs. It should be mildly spicy already. -Serve over rice in bowls. Top with green onions.

SPICY HOT CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA



Spicy Hot Chicken and Andouille Sausage Jambalaya image

My husband loves spicy food, the hotter the better. I always add more spice to recipes, than what they call for. If you like heat, you will like this Jambalaya, Of course, you can use spices to your preference. I just made a big pot of this today..delicious!

Provided by Cassie *

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 19

3 precooked and cut chicken breasts
1 lb johnsonville cajun andouille smoked sausage sliced
8 slice bacon
3 c beef stock
3 c chicken stock
1 1/2 c celery sliced
1 large red bell pepper, or green, we prefer the red
4 small jalepeno's sliced w/ seeds
1 large onion chopped
1 pkg sliced frozen okra
2-3 Tbsp tony chachere's creole seasoning
1 tsp dried thyme
1 tsp cayenne pepper
1-2 tsp hot pepper flakes
1 dash(es) garlic powder
2 1/2 c uncle ben's converted long grain uncooked rice
5 clove garlic chopped
1- 28 oz can of chopped tomatoes with green chili's
1-28 oz can of crushed tomatoes

Steps:

  • 1. In a large Stock pot, brown the bacon till crisp, remove with slotted spoon, save till later. In the bacon grease cook the vegetables till tender, leaving the garlic till the last few min.
  • 2. next add the sausage, chicken, tomatoes, broth, spices; then bring to a boil, add the rice, lower the heat to simmer, cover and cook 20-30 min, stirring frequently to keep the rice from sticking to bottom of pan. After the rice has almost finished cooking, add the okra, and crumbled bacon.
  • 3. As this sits it gets thicker. Like I said, this is spicy, use the spices according to the heat you prefer.

ANDOUILLE AND CHICKEN JAMBALAYA



Andouille and Chicken Jambalaya image

This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.

Provided by lazyme

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup vegetable oil
3 cups onions, chopped
1 cup bell pepper, chopped
3 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo)
1 1/2 lbs boneless chicken, white and dark meat, 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup green onion, chopped

Steps:

  • Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
  • Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
  • Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
  • Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
  • Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
  • Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
  • Remove the bay leaves.
  • Stir in the green onions and serve.

Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1

CHICKEN AND ANDOUILLE JAMBALAYA



CHICKEN AND ANDOUILLE JAMBALAYA image

Categories     Chicken     Pork

Yield 6 people

Number Of Ingredients 32

For the spice mix:
2 teaspoons cayenne pepper
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon ground coriander
1/8 teaspoon ground mustard
Pinch celery salt
For the jambalaya:
2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/3 cup vegetable oil
1 tablespoon unsalted butter
2 large yellow onions, medium dice
12 ounces andouille sausage, medium dice
4 ounces tasso or smoked ham, medium dice
2 large green bell peppers, cored, seeded, and medium dice
3 medium celery stalks, medium dice
1 jalapepo, cored, seeded, and finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1 (14.5-ounce) can tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 cups long-grain white rice
3 cups low-sodium chicken stock or broth
2 bay leaves
2 medium scallions, thinly sliced (white and light green parts only)

Steps:

  • For the spice mix: 1. Place all of the ingredients in a small bowl and stir to combine; set aside. For the jambalaya: 1. Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside. 2. Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place about one-third of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside. 3. Remove and discard all but about 1/4 cup of the fat from the pot. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes. 4. Add the sausage, ham, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes. 5. Add the bell peppers, celery, jalapeno, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes. 6. Add the reserved chicken and any accumulated juices, the tomato sauce or crushed tomatoes, and the tomato paste. Stir to combine and bring to a boil. Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tightfitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.

CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA



CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA image

Categories     Soup/Stew

Yield 8 Main Dish Servings

Number Of Ingredients 19

Seasoning Mix
1 T. finely minced garlic
1 T. paprika (sweet)
2 t. salt
1 t. white pepper
1 t. black pepper
1 t. dry mustard
1 t. dried thyme leaves
½ t. ground cumin
½ t. (or more) cayenne pepper
3 onions, chopped (3 Cups)
1 C. chopped celery
3 C. chopped green bell peppers
2 andouille sausages (chicken or pork), sliced ¼ inch thick.
2 bay leaves
2 C. peeled, chopped fresh tomatoes
2 lbs. boneless, skinless chicken (thigh meat or breast, as desired), cut into large bite-size pieces (thigh meat works best)
3 C. long-grain white rice (Uncle Ben's Converted Rice holds up the best to cooking, repeated stirring, and reheating)
6 C. chicken stock or canned low-salt chicken broth

Steps:

  • Combine seasoning mix ingredients and set aside. Prepare all the ingredients: Peel and chop onions, trim and chop celery and core, seed and chop peppers. Slice andouille and cut chicken. Peel tomatoes by removing stem, cutting an "x" in the base, and immersing in boiling water for 15 seconds. Remove, let cool, and peel then chop. If using an Asian rice, rinse until water runs clear and drain well. Heat a large, heavy, non-aluminum pot (at least 6 quart size) over medium-high heat until quite hot. Add the onion, celery, bell peppers and half the andouille sausage, plus about ¾ of the seasoning mixture. Cook over medium heat, stirring constantly, scraping up any bits that stick to the pot, for about 10 minutes. Be careful not to burn the spices. Add 1 cup of chicken stock and the tomatoes; stir and scrape any stuck bits from the pot, and cook until boiling rapidly. Add the chicken, the rest of the sausage, the bay leaves, and the remaining stock, and bring to a boil. Immediately add the rice, return to a boil, and then reduce the heat to a slow simmer. Cover the pot and cook until the liquid is absorbed, about 15 - 20 minutes. Taste and adjust seasoning with remainder of the "seasoning mix" before serving.

ANDOUILLE AND CHICKEN JAMBALAYA



ANDOUILLE AND CHICKEN JAMBALAYA image

Categories     Chicken

Number Of Ingredients 11

½ cup oil (bacon grease preferred)
3 c. chopped onions
1 c. chopped bell peppers
3 t. salt
1 ¼ t. cayenne (or 50% less)
1 pound andouille, chorizo, or other smoked sausage (or tasso), cut crosswise into ¼-inch slices
1 ½ pounds boneless white and dark chicken meat cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water (add ½ cup more if you deem necessary)
1 cup chopped green onions.

Steps:

  • 1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown (REALLY DARK BROWN, BUT NOT BURNT) in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. 2. Season the chicken with the remaining 1 teaspoon salt and remaining ¼ teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles. 3. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. 4. Stir in the green onions and serve.

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Andouille and chicken jambalaya is a classic Louisiana dish that combines local ingredients and flavors. It is a one-pot meal that is easy to make, and it is perfect for feeding a crowd. The dish contains a variety of ingredients like rice, chicken, and smoked sausage. The recipe has been passed down through generations and is a staple in many Southern households.

History of Jambalaya

The origin of jambalaya dates back to the Spanish colonization of Louisiana during the 18th century. The dish was originally a Spanish paella, which was made with rice, saffron, and various meats. Over time, the recipe evolved to incorporate local ingredients like smoked sausage, chicken, and seafood. Today, jambalaya is an iconic dish in Louisiana, and it is served in many restaurants and homes throughout the state.

Ingredients

The basic ingredients needed for andouille and chicken jambalaya recipes are:

  • 2 cups of long-grain white rice
  • 1 pound of andouille sausage, sliced
  • 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 can of diced tomatoes, drained
  • 2 cups of chicken broth
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/4 cup of chopped parsley

Instructions

To make andouille and chicken jambalaya:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside.
  2. Add chicken to the Dutch oven and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. Add chopped onions, bell pepper, and garlic to the same Dutch oven and cook until the vegetables are soft, about 5 minutes.
  4. Add rice to the Dutch oven and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted and coated in oil.
  5. Add smoked paprika, dried thyme, salt, black pepper, and cayenne pepper to the Dutch oven and stir to combine.
  6. Add diced tomatoes and chicken broth to the Dutch oven and stir to combine.
  7. Add the cooked andouille sausage and chicken to the Dutch oven and stir to combine. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the Dutch oven, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
  9. Remove the Dutch oven from the heat and let it sit, covered, for 5-10 minutes.
  10. Fluff the rice with a fork and sprinkle chopped parsley over the top before serving.

Variations

There are many variations of jambalaya, and you can customize the recipe to your liking. Here are some ideas:

  • Seafood jambalaya: Replace the chicken and andouille sausage with shrimp, crab, and/or crawfish.
  • Vegetarian jambalaya: Omit the meat and add extra vegetables like celery, carrots, and zucchini.
  • Spicy jambalaya: Increase the amount of cayenne pepper or add chopped jalapeno peppers for a spicier dish.
  • Slow cooker jambalaya: Combine all of the ingredients in a slow cooker and cook on low for 4-6 hours.

Conclusion

Andouille and chicken jambalaya is a delicious and satisfying meal that is easy to make. The dish is perfect for feeding a crowd or for meal prep. It combines the flavors of smoked sausage, chicken, and vegetables in a flavorful one-pot dish. There are many variations of jambalaya, so you can customize the recipe to your liking. Try making andouille and chicken jambalaya today and taste the flavors of Louisiana!

Andouille and chicken jambalaya is a traditional dish from Louisiana that is known for its bold flavors and easy preparation. This dish is made by cooking rice and sausage in a spicy tomato sauce with tender, juicy chicken. Although jambalaya may seem like a simple dish, there are some tips and techniques that can help elevate the flavors and bring out the best in each ingredient. In this article, we'll explore some valuable tips for making Andouille and Chicken Jambalaya recipes that will impress your friends and family.

1. Choosing The Right Rice

Rice is the main ingredient in jambalaya, so it's important to choose the right type of rice to ensure that your dish comes out perfect. Louisiana white rice is the best choice for jambalaya because of its texture and ability to absorb flavors. Avoid using long-grain rice as it can turn out to be dry and clumpy. Basmati rice or jasmine rice should also be avoided as they can make the dish too fragrant and overpowering. Instead, go for short-grain rice like Arborio or sushi rice, which has a stickier texture and can absorb flavors well.

2. Preparing the Andouille Sausage

Andouille sausage is a smoked sausage that is made with pork, paprika, and other spices. It adds a rich, smoky flavor to the dish, but it can also be tough and chewy if not prepared properly. To ensure that the sausage is tender and juicy, it's essential to cook it before adding it to the jambalaya. Slice the sausage into thin rounds and cook it in a pan until it's crispy on the outside and tender on the inside. This will also help to release some of the excess fat from the sausage, which can make the dish too greasy.

3. Cooking the Chicken

Chicken is another crucial ingredient in jambalaya, and it's important to cook it just right to make the dish juicy and flavorful. To ensure that the chicken is cooked evenly, cut it into small bite-sized pieces before cooking. Season the chicken with salt, black pepper, and paprika, and sauté it in a pan until it's browned on the outside and fully cooked on the inside. This will help to lock in the flavor and prevent the chicken from drying out when it's added to the jambalaya.

4. Choosing The Right Vegetables

The vegetables in jambalaya are what give it its distinctive flavor and texture. Bell peppers, onions, and celery are traditional vegetables in jambalaya since they add sweetness, fragrance, and a little crunch to the dish. It's important to dice the vegetables into small pieces so that they cook evenly in the sauce. Sauté the vegetables in a little butter or oil until they are tender and lightly caramelized. This will help to bring out their natural sweetness and add depth to the dish.

5. Seasoning The Sauce

The sauce is what brings all the ingredients in jambalaya together, so it's important to season it well to ensure that it's flavorful and spicy. Use a mix of diced tomatoes and tomato paste to give the sauce a rich, tangy flavor. Add spices such as cayenne, paprika, and chili powder for heat or thyme, oregano, and bay leaves for a more herbal flavor. Don't be afraid to adjust the seasoning to suit your taste. It's better to add a little at a time and taste as you go rather than adding too much and ruining the dish.

6. Adding The Rice

Adding the rice to the sauce is the most crucial step in making jambalaya. It's important to add the rice at the right time and to let it cook in the sauce without stirring too much. This will help to create a creamy texture and prevent the rice from sticking to the bottom of the pan. Add the rice to the sauce after it has been simmering for a few minutes, and then stir it gently to distribute it evenly in the sauce. Cover the pan and let the rice cook for about 20-25 minutes or until it's fully cooked.

7. Letting It Rest Before Serving

Once the jambalaya is cooked, it's important to let it rest for a few minutes before serving. This will help to allow the flavors to meld together and the rice to absorb the sauce. Cover the pan and let it rest for at least 5-10 minutes before serving. This will also help to prevent the rice from becoming too sticky or mushy.
Conclusion
In conclusion, Andouille and Chicken Jambalaya is a delicious dish that's easy to prepare and perfect for any occasion. With these tips and techniques, you can take your jambalaya recipe to the next level and impress your guests with complex flavors and fragrant aromas. Remember to choose the right rice, prepare the sausage and chicken properly, choose the right vegetables, season the sauce well, add the rice at the right time, and let it rest before serving. With these tips, you're on your way to making the perfect jambalaya recipe every time.

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