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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photo by pammyowl photo by pammyowl
photo by pammyowl
photo by KateL photo by KateL
photo by rosie316 photo by rosie316
Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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 (if using) 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 20 minutes, or until rice is tender.
  • 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!

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. made for PRMR! I made exactly as listed except left out the optional items. The best part about this is it is very easy to make!!! Great flavor and easy is what makes a good recipe great! Thanks
     
  5. Yum! So flavorful and very easy. Thanks for sharing! Made for ZWT9 Holy Trinity Challenge.
     
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RECIPE SUBMITTED BY

<p>&nbsp;</p> <p>(FYI Update: 06/03/14)... My About Me page is correct. I joined as a member on March 19, 2012 (2+ years ago). But if you click on my public recipes, it states that I joined on Dec 29, 2112. It's way off... but I'm sure the staff will take care of this issue soon. (I will remove this when this error has been corrected).</p> <p>Anyway...</p> <p>&nbsp;</p> <p>Hi fellow chefs. Looking to expand here. Everyone on here has been a pleasure to meet &amp; share recipes with.</p> <p>My hubby and I live in Northern Illinois USA, just NW of Chicago. I'm a very proud mom of 2 kids (my daughter in college &amp; my son in highschool). I also have 4 semi step-children, from which we are now proud grandparents of a 4th grandchild (June 2013).</p> <p>I love to cook and experiment (using my family &amp; friends as guinea pigs). If I had the time and $$$, I would spend all of it on creating dishes to feed people. I try to have family and neighbors over whenever possible to feed them. I've cooked many large meals (at home) to take to our county's women/children's shelter, and also to the homeless men that spend 1 night, (once a week), in the local church basement. It's the right thing to do (when you can afford to do it).</p> <p>I love to throw a party, even when it isn't a holiday. Cookouts in the summer or a bring a dish to pass type of get together or an appetizer only event, or even a fondue party. But my favorite... a rolling dinner party ... that's when each of our neighbors who participate pick a dish, and we walk to their home to have cocktails at house #1, then on to house #2 for appetizers, then house # 3 for soup &amp; salad, house # 4 is the entree, and finally house # 5 is dessert! Now keep in mind, we take house #1's cocktails with us when we go on to the next few houses! LOL It's alot of fun. Try it sometime. We usually do it the weekend before Christmas and then go caroling the neighborhood. It's hilarious... grown adults, with full bellys, withstanding temps in the single digits, singing to the community!</p> <p>Sorry folks, I tend to ramble. Anyway, in any spare time, I love to garden. Flowers, veggies and herbs. Always planting in the spring/summer when I can. My bucket list includes making a Moon Garden. Not the kind that some farmers use as a planting chart, but a garden containing flowers, herbs and veggies that are white or somewhat white in color, and they glow beautifully under the moonlight!&nbsp;</p> <p>Hubby and I are caretakers for a little cabin, up north of us, in Wisconsin. It is truely a thing to see. Located on 40 acres (formerly a paper mill plantation). Huge pine trees abound and so very peaceful. The downside is... NO electricity and NO running water. That's correct... we literally have an outhouse (like a skinny, wooden shed with a hole beneath it and a crescent moon cut in the door). Ewww. Sorry.&nbsp;We use propane to grill with, and have a oil burning stove in the little 2 room cabin. We also use a charcoal grill or our wood smoker, on which we make a brisket every time we go up there. Another favorite thing to make are Pudgie Pies using cast iron pie irons over the open firepit!... Google them... they are fun and tasty! We also have a trailer set up for the youngsters that has a propane stovetop and oven. And when we go in the summer, there is a farm stand just 15 minutes away that we can get fresh produce from. It's great! And luckily, the public lake (2nd largest in Wisconsin) is only 20 minutes away. They have a beach with restrooms and showers. It's a blast going there. We take the kids and grandkids with on occasion and have a great time! We love to ATV around the trails on those 40 acres of heaven.</p> <p>Okay, on we go...I have been working independently as an owner/operator of a pet grooming salon for 20 plus years, which is why I now have a Chinese Crested dog, (pretty much hairless, so basically, no real grooming involved). We also have a cat, 4 ducks &amp; drakes, and 2 chickens. Oh... and a $0.15 cent goldfish that I bought from the pet store, because he was too cute to be in the stores feeder fish tank. The old one lived 3 yrs and had passed, and grand-babies missed seeing him. I got a new one. The new one with us still doesn't have a name.&nbsp;</p> <p>So, there you&nbsp; have it... thats me.</p> <p>-Rosie</p> <p>My rating/review system is as follows:</p> <p>5 stars - Excellent, as is. Would not change a thing.</p> <p>4 stars - Very good, liked by most.</p> <p>3 stars - Good, but needs to be altered on some things.</p> <p>2 stars -&nbsp; It could have potential, but not for me.</p> <p>1 star - Will not attempt again.</p> <p>0 stars - I only post a reply without stars to comment, as I do not want to mess up someone's rating.</p>
 
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