Jambalaya

Name: Jambalaya
Prep time: 1 h
Total time: 1 h
Cuisine: American, Southern
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces; Salt and ground black pepper; 1/4 cup vegetable oil; 1 1/2 lbs sausage, cut in 1/4-inch slices; 4 cups chopped onion; 2 cups chopped celery; 2 cups chopped green bell pepper; 1 tbsp minced garlic; 5 cups chicken stock (or water flavored with chicken bouillon); 2 tbsp Kitchen Bouquet (browning agent)*; 2 tbsp seasoning salt; 4 cups uncooked long grain white rice; 2 cups sliced green onion

7 steps

Prep:1h

This is one of Joe Cahn’s favorite tailgate recipes, because you can put just about anything in it - if it walks, crawls, swims or flies - it can be thrown into the jambalaya. Everything goes into one pot, so clean up’s a breeze.

Updated at: Sat, 26 Oct 2024 16:34:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories582.6 kcal (29%)

Total Fat23 g (33%)

Carbs63.3 g (24%)

Sugars6.1 g (7%)

Protein27.7 g (55%)

Sodium1501.5 mg (75%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1.5 lbsboneless skinless chicken breasts

cut into 1-inch pieces

salt

ground black pepper

¼ cupvegetable oil

1.5 lbssausage

cut in 1/4-inch slices

4 cupsonion

chopped

2 cupscelery

chopped

2 cupsgreen bell pepper

chopped

1 Tbspminced garlic

5 cupschicken stock

or water flavored with chicken bouillon

2 Tbspkitchen bouquet

browning agent

2 Tbspseasoning salt

4 cupslong grain white rice

uncooked

2 cupsgreen onion

sliced

Instructions

Step 1

Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil; add rice and return to a boil, cover and reduce heat to simmer. Cook 10 minutes; remove cover and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

Step 2

*For red jambalaya, substitute two tablespoons paprika

Step 3

Four Tips:

Step 4

Use 1 cup of rice for every 2 cups of vegetables (onions, celery, bell pepper).

Step 5

Use 1 1/4 cups liquid for every 1 cup of uncooked rice.

Step 6

1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly.

Step 7

Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.