Cajun jambalaya sausage /chicken. Be careful not to over cook the thigh meat to the point that it shreds. The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of.

Jambalaya is a hallmark of the Creole cuisine. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. You can Have Cajun jambalaya sausage /chicken using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cajun jambalaya sausage /chicken

What You needis 1 lb of Pork sausage -sliced.
It's 3 lbs of chicken breast -chopped.
It's 4 of onions -chopped.
It's 1 of bellpepper -chopped.
What You needis 2 stalks of celery -chopped.
It's 1 pack of green onions chopped.
Lets Go Prepare 2 Tbs of Cajun seasoning.
Lets Go Prepare 1/2 Tbs of cayenne pepper.
Lets Go Prepare 1 tbs of garlic powder.
Lets Go Prepare of Couple dashes hot sauce.
What You needis of Couple dashes Worcestershire sauce.
What You needis 6 cups of water I used half broth /water.
What You needis 3 cups of rice / I used zatarains rice not box rice or u can use regular long grain rice !.

Some think the name derives from the. Cajun blood runs deep within my veins. My feet start tapping when a song I know comes on, the dance floor always calls my name, summertime means I turn a nice golden brown, and I am a HUGE fan of shrimp, jambalaya, and sausage gumbo. Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic Easy Cajun Jambalaya.

Cajun jambalaya sausage /chicken step by step

Also season chicken with Cajun seasoning before cooking once that brown sausage an chicken together.
Then add veggies an cook down till tender or till a lot water cooked out bout half way you can add seasons or wait till u put you water in!.
Once veggies an meat cook down good add rice an stir constantly till the rice kinda expands, possibly 3-5 mins then add water or broth or like I do half an half then stir good let come to a hard boil.
Once at a hard boil drop your fire to a simmer an let cook for about 20 mins, then cut your fire off, your pot should have liquid on the top just stir good don’t scratch the bottom of the pot this is called rolling your rice once that put lid back on an let soak up stem for about 15 mins then should be done !.

This chicken and sausage jambalaya is, honestly, the best version of this Cajun classic we've ever had. It's made with a whole roasted chicken, smoked Place the chicken carcass, quartered onion, and vegetable trimmings in a large pot. Add the cold water and bring to a boil. This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are Just don't use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya.