Recipe by Ashley R. T. Shrout (ARTS)
This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it...
- 1 lb boneless chicken, cubed
- 1 lb smoked sausage
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 4 celery ribs, chopped
- 3 garlic cloves, minced
- 3 (8 ounce) cans tomatoes, paste
- 1 (28 ounce) can diced tomatoes
- 3 (14 1/2 ounce) cans chicken stock (broth)
- 2 tablespoons toney chachere's cajun seasoning
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons cooking oil
- 4 cups white rice, uncooked
Directions See How It's Made
- In a frying pan, sauté chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done.
- Brown the sliced smoked sausage and pour off fat.
- In a large cooking pot, sauté the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent.
- Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince’), but don’t let it burn. The tomato paste will get a deep mahogany color.
- Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth.
- Add Bay leaves
- Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes.
- Add Meats and cook for another 10 minutes.
- Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice.
- Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick.
- Bon Apetite!