Cajun Cooking Time! Jambalaya
The Key to Great Jambalaya
I have read from a lot of Cajun cooks when cooking jambalaya the key to getting it brown and boosting the rich flavor is browning the andouille sausage well. I tent the chicken with foil to make sure the juice is retained and evenly distributed. Using the same dish for everything ensures the rich flavor a good jambalaya must have.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 ounces)
- Salt and pepper
- 8 ounces andouille sausage, halved lengthwise and sliced thin
- 4 teaspoons vegetable oil
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 1 red bell pepper, seeded and chopped fine
- 1 ½ cups long-grain rice
- 5 garlic cloves, minced
- ½ teaspoon minced fresh thyme
- 2 cups Beef or chicken broth w/1 teaspoon old bay seasoning mixed in
Instructions
BROWN MEAT Pat chicken dry with paper towels and season with salt and pepper. cook sausage in 2 teaspoons oil in a large nonstick saucepan over medium-high heat until browned, about 5 minutes. Transfer sausage to a plate. Cook chicken in sausage fat until brown on one side, about 4 minutes. Transfer to plate with sausage.
SAUTÉ AROMATICS Add onion, celery, bell pepper, and remaining oil to empty pan and cook until softened, about 5 minutes. Stir in rice, garlic, and thyme and cook until rice turns translucent about 2 minutes. Add broth and browned sausage, scraping up any browned bits, and bring to boil. Nestle chicken, browned-side up, to rice. Reduce heat to low and cook, covered until chicken is cooked through, about 10 minutes.
FINISH JAMBALAYA Transfer chicken to cutting board and tent with foil. Stir rice and continue to cook, covered, until liquid is absorbed, about 15 minutes. Cut chicken into 1/2-inch pieces and stir into rice. Remove from heat and let sit, covered, until chicken is heated through, about 5 minutes. Season with salt and pepper. Serve.
I love Cajun food and this is one of my favorite recipes. I hope you enjoy it as much as I do.
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