Chicken and Andouille Sausage Jambalaya

Picture above shows Chicken and Andouille Sausage Jambalaya , a quick and delicious Creole dish popular in New Orleans, Louisiana.

New Orleans is on my wishlist of places to visit (hint, hint to my husband ), one for the beautiful scenery and old historical buildings, and two (and, most importantly) for the delicious food that I’ve heard so much rave about.

I researched long and hard to find out what ingredients and spices goes best in a good Jambalaya, so this is my rendition on the ever so famous recipe of the south. I hope you enjoy! As always, thanks for reading!

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Chicken and Andouille Sausage Jambalaya Recipe

Ingredients

1 lb of Chicken Thighs
1/2 lb of Andouille Sausage
2 cups of White Rice (I used Basmati)
3 & 3/4 cups of Chicken Stock
1 Green Pepper
3 sticks of Celery
1 Yellow Onion
1-2 Ripe Vine Tomatoes
4 cloves of Garlic
1/4 cup of chopped Green Onions
2 tablespoons of diced Chives
1 tablespoon of Crab and Shrimp Boil Seasoning
1/2 teaspoon of Cayenne Pepper
2 Bay Leaves
1/2 teaspoon of Worcestershire Sauce
1/4 cup of Olive Oil
Salt & Pepper to taste

Preparation

Using a mortar or food processor, finely grind the shrimp and crab boil seasoning into a fine powder.
On a small plate or mixing bowl, season the chicken with salt & pepper, the crab and shrimp boil powder, and cayenne pepper. Set aside.
Dice and chop the tomatoes, green pepper, celery, chives, onion, and garlic.
In a large saucepan, heat olive oil over medium heat.
Once the pan is ready, sauté the chopped vegetables and stir continuously. Cook for about 5 minutes until golden, then add in the tomatoes, chicken, sausage, bay leaves and worcestershire sauce.
Cook the meat until lightly browned on both sides and then add the rice. Stir continuously for the next 5 minutes and then add the chicken stock. Cover and let simmer for 30 minutes. Garnish with freshly diced chives and green onions.

Cooking Preparation

Ingredients: (Chicken Thighs, Andouille Sausage, Ripe Vine Tomatoes, Onions, Celery, Green Pepper, Garlic, Shrimp and Crab Boil Seasoning, Bay Leaves, Worcestershire Sauce, Rice, Olive Oil, and Salt & Pepper).

Step 1: Using a mortar or food processor, finely grind the shrimp and crab boil seasoning into a fine powder.

Step 2: On a small plate or mixing bowl, season the chicken with salt & pepper, the crab and shrimp boil powder, and cayenne pepper. Set aside.

Step 3: Dice and chop the tomatoes, green pepper, celery, chives, onion, and garlic.

Steps 4 & 5: In a large saucepan, heat olive oil over medium heat. Once the pan is ready, sauté the chopped vegetables and stir continuously.

Cook for about 5 minutes until golden, then add in the tomatoes, chicken, sausage, bay leaves and worcestershire sauce.

Step 6: Cook the meat until lightly browned on both sides and then add the rice.

Stir continuously for the next 5 minutes and then add the chicken stock. Cover and let simmer for 30 minutes. Garnish with freshly diced chives and green onions.