Jambalaya (Red)
Ready In: 1 hr 15 mins
Serves: 8-10
Ingredients
- 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 1/2ounce) cans chicken stock (broth)
- 2 tablespoons toney chachere's cajun seasoning
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons cooking oil
- salt
- 4 cups white rice, uncooked
Directions
- 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!
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