1/3 Photos of Chicken & Sausage: Justin Wilson Style
"Woooo-weeee"!!! (You would have to know him). Very simple to make and easy to freeze (before final cooking), to make for an extremely quick and delicious dinner. You will love it!!! As Justin would say... "I Garrrronnnnntteee It"!!! (You would have to know him). Enjoy! Edited: One reviewer suggested cutting the rice down to 3 cups and the chicken broth down to 6 cups... I would tend to agree, so the recipe has been updated. I just make batches upon batches of this to serve to roughly 50+ people at a time, either to take to the local home-less men that stay in the church basement once a week in town, or to our county's battered women & childrens shelter. So yes, I guess I do feed a lot of "starving students", and I am kinda stingy with the meats (I'm not rich). So you can use a 8 cup broth to 4 cup rice ratio, if need be. So just use your own judgement call on the amounts you decide to use. Great thanks to everyone who have tried this.
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Units: US | Metric
- 1 lb smoked sausage (Eckrich, sliced approx 1/4-inch thick)
- 2 lbs boneless skinless chicken breasts (cubed, approx 3/4-inch)
- 1 large sweet onion (sliced into 1/4-inch strips. Actually, any kind is fine)
- 1 large green bell pepper (cored & seeded, sliced into strips, 1/4-inchthick)
- 1/2 stalk celery (finely chopped. Save the other 1/2 and leafy tops for a stew or something)
- 3 cups long grain white rice (un-cooked)
- 6 cups chicken broth
- 1/4 teaspoon cayenne pepper (to taste)
- 1/2 tablespoon cajun seasoning (to taste)
- salt (to taste)
- gumbo file (pronounced "filet") (optional)
- parsley, finely chopped (optional)
- 1Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
- 2Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
- 3Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery and saute for 2 minutes.
- 4Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
- 5Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
- 6Simmer for approx 30 minutes, or until rice is tender. (I've tried using minute rice, but it gets too mushy).
- 7Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
- 8Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
- 9Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!
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Nutritional Facts for Chicken & Sausage: Justin Wilson Style
Serving Size: 1 (483 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 798.2
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 8.5 g
- Cholesterol 143.1 mg
- Sodium 1558.5 mg
- Total Carbohydrate 78.7 g
- Dietary Fiber 2.1 g
- Sugars 3.3 g
- Protein 53.2 g