Recipe: Chicken and Sausage Jambalaya

It’s been on the weblog for quite a while, but I decided to present it a bit revamped these days. I’ve made it even less painful, faster, and a bit greater dependable in getting the rice cooked flawlessly – which has been a problem for some inside the beyond. The flavor is precisely equal, but the steps are a piece much less cumbersome, and I swapped regular lengthy-grain rice out for parboiled rice. Why? Well, some motives…

Recipe: Chicken and Sausage Jambalaya 11


Parboiled rice, also once referred to as transformed rice, is rice that is par-cooked with the husk on. Cooking it with the shell on forces a bit of the vitamin from the hull into the grain that would commonly be lost when the husk is removed. While parboiling, it seems like it might prepare dinner faster; it indeed takes only a few minutes more to make dinner over regular long-grain white rice. But that’s not a huge deal in this case.

The real purpose I like to apply parboiled rice is the quitting product it yields. When it is parboiled, it gets rid of quite a few of the starch from the kinds of rice out of doors. This is a significant factor. When it’s introduced to recipes and cooked via, you’ll emerge as with man or woman grains of rice inside the dish instead of a sticky mush that now and again effects from the usage of ordinary rice in a recipe like this.

  • Prep time: 10 mins
  • Cook time: 35 mins
  • Total time: forty-five minutes
  • Serves 6 to eight


  • Two tablespoons vegetable oil
  • 1 pound Cajun or andouille smoked sausage, sliced into 1/four-inch rounds
  • 1 pound fowl breast meat, cubed
  • One massive onion, chopped
  • One huge bell pepper, seeded and chopped
  • Three cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • Pinch dried pink pepper flakes (non-compulsory)
  • Two bay leaves
  • 2 1/2 cups fowl broth
  • One teaspoon Creole seasoning
  • 2 cups parboiled rice (now and then referred to as transformed rice)


Heat oil in a big dutch oven over medium-excessive heat. Add the sausage and cook and prepare dinner, frequently stirring, until the sausage has browned — approximately 5 to eight minutes. Spoon the meat out of the skillet with a slotted spoon, leaving the remaining oil inside the pot, and set the beef aside.
Add the onions and pepper and cook, stirring regularly, until the onions are translucent — about five minutes.
Add the garlic and cook dinner till fragrant — about 1 minute.

Add tomatoes with juice, tomato sauce, pink pepper flakes (if desired), bay leaves, broth, Creole seasoning.
Bring to a boil. Stir in uncooked rice and return the fowl and sausage to the pot. Stir properly. Cover and reduce heat and prepare dinner approximately 20 mins — stirring from time to time — or till rice is gentle and most of the liquid has been absorbed.

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