Recipe: Chicken and Sausage Jambalaya

It’s been on the weblog for pretty a while, but these days I decided to present it a bit revamped. I’ve made it even less painful, faster and a bit greater dependable in terms of getting the rice cooked flawlessly – which has been a problem for some inside the beyond.

The flavor is precisely the 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…

Parboiled rice, also once in a while 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 the starch from the out of doors of the rice. 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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