Prep 20 mins
Cook 30 mins
This recipe is adapted from one I got at the New Orleans School of Cooking in the mid-90's.
- 1⁄4 cup oil
- 3 chicken breasts, boneless and cut into bite sized pieces
- 3 links andouille sausages, about 1/2 lb, sliced
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 1⁄2 cup red pepper, chopped
- 4 garlic cloves, chopped
- 3 cups rice, long grained, white
- 5 cups stock
- 1 cup tomato juice
- 2 teaspoons seasoning salt
- 1 tablespoon paprika
- 1 cup green onion, chopped
- Season and brown chicken in oil over med-hi heat. Add sausage and saute with chicken. Remove both from pot.
- Saute onions, celery, peppers and garlic to desired tenderness. Return meats to pot. Add liquid and seasoning, bring to boil.
- Add paprika and rice, return to boil. Cover and reduce heat to simmer.
- Cook for a total of 25 minutes. BUT, after 10 minutes of cooking, remove cover and quickly turn rice from top to bottom of pot completely.
- Add green onions for garnish before serving.
- For SEAFOOD Jambalaya, add cooked seafood when rice is cooked. Warm and serve.
Yum. This was a really nice jambalaya. Although the seasoning salt was nice, I think that next time I will substitute some Cajun/Creole seasoning as we like a little heat with ours. Thanks, Linky for sharing. Made for For Your Consideration.