"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.
- 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)
- Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
- Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
- Add 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.
- Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
- Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
- Simmer for approx 30 minutes, or until rice is tender. (I've tried using minute rice, but it gets too mushy).
- Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
- Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
- Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!
We enjoyed this jambalaya-style chicken and sausage. I scaled the recipe back to 2 servings -- as it's just me and DH. Even though the recipe was from Justin Wilson, I have to say that I missed having some crushed tomatoes and/or tomato paste which may not be conventional, but none-the-less they are ingredients that we generally add to this type of dish. I also added less cayenne as I used a spicy sausage. Made for PRMR, March, 2013.
My wife was hounding me to use up the left over chicken and some smoked sausage that we had in the fridge. I typed in those two ingredients and found this recipe. What a great recipe. It tasted great. We only had green bell pepper (not a mixture of colors), but with the onion it worked out well. I did cut the rice to 3c and broth down to 6c to make the dish blend better (meat to rice), but when feeding a crowd I understand the logic behind it. I did take the advice and use a small Dutch oven to prepare this. We will make this again. Thanks, Rosie.
Proportions off, and did not fit Chef Super Skillet, please see my rating system. I have a chef's super pot, which can handle oversized wok dishes. This recipe was for 6-8 servings, and should have fit the pot. (If only I had used my 6.75-quart Dutch oven!) 4 cups of uncooked rice and 8 cups chicken broth were too much in proportion to the chicken and sausage, and they raised the ingredients/liquid level to less than 1/4" of the top. As a result, I had to leave the top cock-eyed so the pot wouldn't boil over; it took an additional 15 minutes to cook the dish. In the end, there was a vast amount of rice for the protein. Unless you have a lot of "starving students", cut the rice down to 3 cups, and the chicken broth down to 6 cups. The recipe's step 1 asked to "heat the oil in a skillet." No oil was mentioned in the ingredients. Next measuring quandary: in step 2, the chicken was to be sprinkled with Cajun seasoning, was this the same seasoning listed under the cayenne pepper? I used the 1/2 Tbsp. Cajun seasoning in a bag to shake the chicken cubes for distribution. Then as the chicken cooked, I sprinkled more seasoning. I wish the recipe had given better instruction. I shook on some gumbo file, which was a valuable contribution to this dish. Next time I would use a more interesting sausage and reduce the uncooked rice to 3 cups. Made for Please Review My Recipe.