Kitchen Guy's
Jambalaya

Contact Chef Jim Gray

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Here's what you need:
1 1/2 pounds beef sausage smoked, cut into 1/4-inch slices
1 1/2 pounds chicken breast, boneless, skinless cut in 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper ground
3 medium onion medium, chopped

 2 cups celery
2 medium green bell pepper chopped
3 garlic cloves, minced
1/2 teaspoon ground cayenne
6 cups chicken broth (low sodium)
4 cups white rice, long grain uncooked
1 teaspoon paprika

 

Here's how to make it:

Heat 8-quart oven safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan and set aside.

Add chicken, salt and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.

Add onions, celery, green peppers, garlic and cayenne. Cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil, cover and bake at 375 for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.

Send your questions and comments to me at chefjim@kitchenguy.biz