RCI-RC.001.0100.001
Joe Cahn's Jambalaya
Makes 6 servings.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- frying chicken½ unitcut up or boned
- 1 unit
- 2 tablespoons
- sausage¾ poundcut in ¼-inch slices
- 2 cups
- 1 cup
- 1 cup
- 1½ teaspoons
- 2½ cups
- 1 teaspoon
- 1 unit
- 2 cups
- sliced green onions1 cupincluding tops (optional)
- 1 cup
Method
1
Season the chicken pieces evenly with salt and ground black pepper.
2
Heat vegetable oil in a large, heavy pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Brown the seasoned chicken pieces in the hot oil, turning occasionally until golden on all sides, then remove and set aside.
8 minutes
4
Add the sliced sausage to the same pot and cook, stirring frequently, until lightly browned, about 4 minutes.
4 minutes
5
Stir in the chopped onions, celery, and green peppers, cooking until the vegetables begin to soften, approximately 5 minutes.
5 minutes
6
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
7
Pour in the chicken stock and return the browned chicken to the pot, scraping up any browned bits from the bottom; season with salt and cayenne pepper to taste.
8
Bring the mixture to a boil, then reduce heat to medium-low and simmer, partially covered, for 15 minutes until the chicken is cooked through.
15 minutes
9
Stir in the cooked rice, breaking up any clumps, and mix gently until well combined with the meat and vegetables.
2 minutes
10
If using, fold in the chopped tomatoes and sliced green onions, and heat through for 2 additional minutes.
2 minutes
11
Taste and adjust seasonings with additional salt and cayenne pepper as needed; serve hot directly from the pot.