Recipe by Kevin Young
A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it.
Top Review by Luby Luby Luby
I'm a big fan of jambalaya. I doubled the onions and garlic and added some worchestershire. I browned the chicken very well in order to have a good base of drippings. I sauted the vegetable mixture until the onions were carmelized in order to get that extra flavor. I also added black pepper and added a little more salt. Using boneless chicken breasts also makes for a very easy dish.
- 2 lbs chicken breasts (cut into 2-inch pieces)
- 1⁄4 cup oil
- 1 cup finely chopped onion
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped scallion
- 1 lb smoked sausage, sliced into 1/4-inch pieces
- 1 1⁄2 cups long grain rice
- 4 cups chicken broth
- 1 tablespoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
Directions See How It's Made
- In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
- Remove chicken from pot preserving remaining oil.
- Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
- Add sausage, rice, broth, garlic, chicken, salt, and pepper.
- Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
- Reduce heat to low, cover, and let simmer until rice is done.
- Do not lift lid for at least 1 hour.
- Remove from heat and serve.