Chicken Jambalaya With Andouille Sausage
Drain sausage on paper towels and place in a 5 qt.
Chicken jambalaya with andouille sausage. 8 ounces smoked sausage such andouille or kielbasa sliced into 14 inch thick rounds 1 12 medium yellow onions finely diced about 1 12 cups 1 medium green bell pepper finely diced about 3. 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. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside. Season chicken all over with salt and pepper.
Pour tomato sauce and diced tomatoes over the vegetable mixture. Fill a large 1 gallon stock pot with a pasta insert 34 full with water. Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining. Add the chicken and the bay leaves to the pot.
Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Add the rice and stir for 2 to 3 minutes to coat evenly. Sliced andouille sausage goes in next followed by tomatoes and tomato paste as well as a teaspoon of cajun seasoning plus chicken stock and rice. Remove sausage with a slotted spoon reserving drippings in skillet.
Jambalaya is a hallmark of the creole cuisine. Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas. Our top rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minuteswe love the convenience of one dish meals which minimize both prep and cleanup time. Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture.
It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes onion green peppers and almost any kind of meat poultry or shellfish. In a dutch oven heat oil over medium high heat until shimmering. Brown the chicken for 8 to 10 minutes scraping the bottom of the pot to loosen any browned particles. All of that will need to simmer for about 20 minutes before we finally stir in the shrimp let cook for a few minutes and then serve.
The dish varies widely from cook to cook. Add the water stir to combine and cover. Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed. Bring to a boil over high heat and season with salt to taste.
Preheat oven to 3250f 1600c. Place the penne in the salted water and return to a boil. Cook sausage in hot oil in a large skillet over medium high heat stirring often 5 minutes or until browned.