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Bob's Chicken and Sausage Jambalaya


Ingredients


Directions

Sautee the chicken in a large soup pot with the olive oil until partially cooked. Add the sausage, Tasso, Creole seasoning (or seasoned salt), and garlic powder. Continue cooking until the chicken is thoroughly cooked. The sausage and Tasso should have started to give off a lot of their juices. Stir periodically to prevent sticking and burning (particularly the spices).

Transfer the meat into a large bowl with a slotted spoon and set aside. Add the onions to the remaining oil, spices, and meat juices. Stir until partially cooked. Add the green peppers and cook a few minutes to soften. Add the rest of the vegetables and cook a few minutes to soften. Add the meat mixture back into the pot and along with the 4 cups of water and chicken broth. Add the remaining seasoning and simmer covered for 15 minutes, stirring occasionally. If you use Lawry's seasoned salt instead of Creole seasoning, you may wish to add 1 teaspoon red pepper to spice things up.

Remove the lid and add one cup of water. Bring the Jambalaya back to a rolling boil. Add the rice and simmer uncovered for 15 minutes, turn occasionally to prevent sticking and burning. Cover the pot with a tight fitting lid and let the rice steam for 15 minutes, turning occasionally to prevent sticking and burning. The Jambalaya will start wanting to burn towards the end of this step, so keep an eye on it and turn the rice. If it starts to burn, just turn off the fire and add the remaining part of the 15 minute steam time to the following 10-minute standing time. Turn the stove off and let stand covered for 10 minutes and then serve. I suggest wide, shallow bowls and Tabasco sauce on the side.


Comments

Serves 5-6. I buy smoked pork sausage and Tasso at Tim's Specialty Meats. (Bob-2/9/01).


Credits

I started with the 1978 World Championship chicken jambalaya recipe by Mathew "Dee" Gautreau, of Dee Gautreau's Cajun Catering, Gonzales, Louisiana. I modified it based on jambalaya that I have eaten at Tim's Cajun kitchen, in New Orleans, and at various food festivals. Mainly I added the Cajun smoked pork sausage and the Tasso. I also increased the amount of vegetables and rice. I recently halved the recipe because it made too much. I got the recipe from a web page that also provides other New Orleans/Louisiana cooking information: Gumbo Pages


Contact Author: Bob Jacobs ©2001