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Cajun Style Chicken and Andouille Sausage Jambalaya

Updated on September 22, 2015
chicken and sausage jambalaya
chicken and sausage jambalaya | Source

Chicken and Sausage Jambalaya

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It's Jambalaya Time!!!

Most Jambalaya dishes that come from a Louisiana home traditionally have ingredients such as onions, red pepper, cayenne pepper, bell peppers, fresh garlic, creole or Cajun seasonings, seafood, chicken or pork and obviously rice. After living in Louisiana I have come the conclusion that I really enjoy the cuisine there and I love even more that it is so versatile that you can add virtually anything you like to make it your own and put a new twist on a common household staple. This is just one of my twists to this flavorful family favorite. I used an electric skillet in combination with a rice cooker for this particular version and it was absolutely delicious.

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Cook Time

Prep time: 1 hour
Cook time: 1 hour 30 min
Ready in: 2 hours 30 min
Yields: about 6-8 people with 2-3 cup servings

Ingredients

  • 1- 1 1/2 Lb Boneless Skinless Chicken Breast
  • 1 lb Andouille Sausage, I used Johnsonville links available in the smoked sausage section at the local grocer. I use Publix.
  • 1 Tbsp Margarine or butter, I used Country Crock Churn Style
  • 1 Tbsp Extra Virgin Olive Oil, Pompeian is a great choice I use often.
  • 4 Cloves Fresh Garlic, Peeled, crushed, and finely chopped
  • 1 Medium White Onion, Coarsely chopped
  • 1 Medium Green Bell Pepper, Seeds removed and coarsely chopped
  • 1 Medium Red Bell Pepper, Seeds removed and coarsely chopped
  • 2 Large Celery Stalks, sliced leaves and stalks
  • 1/2 -1 Cup Mushrooms, fresh, canned or jarred slices
  • 1 Lb White Rice, not rinsed to retain vitamins
  • 3 Cups Chicken Broth, I freeze broth anytime I boil chicken for broth but Swanson makes a good brand to use if you buy it.
  • 10 Oz can Diced Tomatoes with Green Chilies, not drained
  • 15 Oz can Whole kernel sweet corn, drained
  • 1/2 Cup Green salad olives with pimentos, sliced
  • 1 packet Dry French Onion soup and dip mix, I use Lipton
  • 1/8 Tsp Cayenne pepper
  • 1/4 Tsp Cajun Spice Blend, I used Luzianne but Zaterains works as well
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Sea Salt, fine ground
  • 1/4 Tsp Black Pepper
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The Process

  1. In an electric skillet heated to about 350 degrees (or Medium high if cooking on a stove top) add Olive oil and heat approximately 30 seconds add chicken breast lightly season with salt and pepper to taste cook until chicken has a slightly darkened golden color and no longer pink in the center, adding 1 Tbsp of butter half way through cooking. When cooked remove from skillet a place on a paper towel lined plate and set aside.
  2. Add celery, onions, peppers, fresh garlic, mushrooms, and cook until desired tenderness. You can substitute frozen pepper and onion stir fry mix to save time on prep work if you desire. Remove from heat and add to a bowl set aside as well.
  3. I used Johnsonville Links so the sausage was precooked allowing me to just turn the heat up to 400 or 450 (high for a stove top) and slightly blacken the links. After cooling slice links into halves and then slices and dice chicken in to small bite size pieces.
  4. Take a rice cooker or do on the stove if you prefer using chicken broth instead of water make rice as directed on the package.
  5. After rice is finished use a large bowl to mix cooked rice, meats, cooked vegetables as well as add remaining spices, can of corn, can of tomatoes, and olives. Add Packet of Lipton soup mix and microwave 3- 5 minutes covered mixing well so all ingredients are reheated. This can also be done on the stove if preferred in a very large pot.
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