Creole Jambalaya from Bon Appetit

I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
  • Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
  • Transfer sausage to a plate lined with paper towels to drain.
  • Season chicken pieces with salt.
  • Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
  • Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
  • Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
  • Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Serve warm from pot.
  • Garlic Oil:.
  • 1/4 cup vegetable oil.
  • 1 head garlic (about 10 cloves), skinned and thinly sliced.
  • Heat vegetable oil in a small skillet over medium heat.
  • Add garlic and cook, stirring occasionally, until garlic is very brown.
  • Strain and use, according to taste.
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@Happy Hippie
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@Happy Hippie
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"I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet."

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  1. Happy Hippie
    I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.
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