Smoked Sausage Jambalaya with Bayou Fried Chicken

Smoked Sausage Jambalaya

Bayou Fried Chicken adds a special touch to this Jambalaya.

Smoked Sausage Jambalaya with Bayou Fried Chicken
Serves 8
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  1. ¼ cup vegetable oil (reserved from Bayou Fried Chicken)
  2. 1 yellow onion, minced
  3. 3 stalks celery, minced
  4. 1 green bell pepper, seeded and minced
  5. 1 jalapeño, seeded and minced
  6. 1 poblano pepper, minced
  7. 3 cloves garlic, minced
  8. 3 teaspoons kosher salt, divided
  9. 1¼ teaspoons cayenne, divided
  10. 1 pound smoked sausage, halved and sliced
  11. 4 cups chicken broth
  12. Bayou Fried Chicken (recipe follows)
  13. 4 dried bay leaves
  14. 1 teaspoon hot sauce
  15. 1 teaspoon Worchestershire sauce
  16. 2 teaspoons Cajun seasoning
  17. 2 teaspoons ground white pepper
  18. 2 teaspoons paprika
  19. 2 cups Uncle Ben’s Converted Rice
  20. ¼ cup sliced green onion
  21. ¼ cup chopped fresh parsley
  1. In a large Dutch oven, add ¼ cup oil, and heat over medium heat. Add the onion, celery, bell pepper, jalapeño, poblano pepper, garlic, 2 teaspoons salt, and 1 teaspoon cayenne. Cook, stirring often, until vegetables are caramelized, about 
20 minutes, scraping browned bits from pan with a wooden spoon.
  2. Add the smoked sausage and cook, stirring often, for 10 to 15 minutes, scraping browned bits from pan with a wooden spoon.
  3. Add chicken broth, remaining 
1 teaspoon salt, and remaining 
¼ teaspoon cayenne. Add the Bayou Fried Chicken and bay leaves, and simmer 15 to 20 minutes. Remove chicken, and set aside until cool enough to handle. Shred fried chicken meat, discarding skin and bones. Add the chicken meat back into the pan. Add hot sauce, Worcestershire, Cajun seasoning, white pepper, and paprika.
  4. Add rice, and cook, stirring, for 
2 to 3 minutes. Cover and cook over medium heat until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Remove the bay leaves. Stir in green onion and parsley.
Louisiana Cookin
Bayou Fried Chicken
Serves 6
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  1. 1 (3½- to 4-pound) chicken, cut into 10 pieces
  2. ½ teaspoon garlic powder
  3. ½ teaspoon sweet paprika
  4. ½ teaspoon black pepper
  5. ¼ cup kosher salt
  6. 2 cups all-purpose flour
  7. 1 cup rice flour
  8. 2/3 cup whole buttermilk
  9. 2 large eggs
  10. 1 gallon peanut or canola oil
  1. Place chicken on a rimmed baking sheet. In a large bowl, combine garlic powder, paprika, pepper, and salt. Sprinkle dry rub all over chicken. Cover and refrigerate 3 to 5 hours.
  2. In a large bowl, whisk together flours. In a separate large bowl, whisk together buttermilk and eggs. In an 8-quart Dutch oven, add oil, and heat over medium-high until a deep-fry thermometer registers 340°. Set a wire rack on a paper towel-lined rimmed baking sheet.
  3. Dip chicken into buttermilk mixture, and dredge in flour mixture until well coated. Set aside on a platter, and repeat with remaining pieces. Working in batches, fry chicken, adjusting the heat as needed to maintain 340°, until a meat thermometer registers 135° in the thickest part of each piece.* Transfer chicken to rack to cool. Reserve 
¼ cup of fried-chicken oil for Smoked Sausage Jambalaya with Bayou Fried Chicken.
  1. *To enjoy the Bayou Fried Chicken on its own, continue cooking until a meat thermometer inserted in the thickest portion registers 165°.
Louisiana Cookin



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