Jambalaya

Here is a recipe for Jambalaya. The post under this one is for Gumbo.

This recipe is from Food & Wine

For more Cajun recipes go to my Archives of 12/1/2004 to 12/31/2004
for some great recipes that Willard sent to me. ( yep, he's a Cajun and so is Henry)

Good stuff, check it out.


Enjoy!!!
Bigdaddy



Chicken and Sausage Jambalaya


Serves: 4

Between the andouille sausage and the cayenne, this is one spicy dish.
With plenty of rice, vegetables, and chicken in the pot, it's also a satisfying dinner.

If you can't find andouille and need to substitute a milder sausage, increase the cayenne to one-half teaspoon.


Ingredients:

1 tablespoon cooking oil
1/2 pound andouille or hot link sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1/4 teaspoon cayenne
2 bay leaves
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces



Directions:

In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove.

When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes.

Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer.

Remove from the heat and let stand, covered, for about 2 minutes.