This Chicken and Sausage Jambalaya from New Orleans’s Cafe Reconcile is hard to beat.
Chicken and Sausage Jambalaya
Author: Cafe Reconcile, New Orleans, Louisiana
Yields: 10 servings
Ingredients
- 2 pounds mild smoked pork sausage, sliced ¼-inch-thick
- 2½ pounds boneless, skinless chicken, chopped
- 1½ cups onions, finely chopped
- 1 cup finely chopped celery
- 1 cup finely chopped bell pepper
- 2 tablespoons minced garlic
- 1 cup diced tomato
- 1 (6-ounce) can tomato paste
- 1 tablespoon Creole seasoning
- 1 tablespoon chopped fresh parsley
- 2¼ teaspoons fresh thyme
- 2¼ teaspoons chopped fresh basil
- 5⅓ cups chicken stock
- 1½ pounds long-grain rice
Instructions
- In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes. Add chicken, and cook until browned on all sides, 15 to 20 minutes. Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes. Add tomatoes, tomato paste, Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
- Add chicken stock, and bring to a boil over high heat. Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer. Cover and cook until rice has absorbed all liquid, about 25 minutes.
I love your recipes. I will be trying some of them. Thanks for sharing.
This is the best Jambalya recipe I have made! So out with my old recipe and in with the new! Five stars from my household and thanks so much for sharing.
This recipe is quite similar to one I use but I use shrimp instead of chicken adding it for 5 min.after the rice is cooked. Other than that, this recipe really works!!
1 1/2 lbs of onions?
1 1/2 pounds of onion probably wouldn’t be bad, but 1 1/2 cups would be more like it. The recipe has been updated to reflect that. Thanks for commenting!
Do you make your own Creole Season ing or can you recommend a brand?
We usually use Tony Chachere’s Creole Seasoning.
1 1/2 pounds of rice? That is a lot of rice1
It’s actually not as much as you’d think: about 2 cups of uncooked rice.
Have taught cub scouts to cook this in cast iron at our camp outs. This recipe is a big hit with the parents and kids.
So yummmy… hum…. awesome!
So easy to do! Can’t wait to do it again! I will add this to my regular recipes.
Thanks for sharing!
Came out really great! Loved it
Another one of your recipes that doesn’t disappoint. I’ve been a faithful subscriber of your magazine since 2004, made many of the dishes and they are ALWAYS “over the top” GOOD! Thanks for another one!
I’ve made this recipe a lot. It’s fabulous!
Question:
Has anyone doubled this recipe? If so is there any adjustments you would recommend?