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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken and Sausage Jambalaya Ingredients:
340 g chicken sausages |
1 1/4 pounds chicken breast |
3 cups brown rice |
6 cups chicken broth |
1 large onion |
1 large bell pepper |
28 ounce crushed tomatoes |
3 carrots |
3 stalks celery |
1 tsp red pepper |
1 tbsp kosher salt |
5 cloves garlic |
Directions:
1. Spitz dutch oven with canola oil
2. Brown sausage whole on all sides and remove
3. Add 1/4 cup canola oil and heat on med
4. Add onion, red pepper, and salt. Saute 5-7 minutes.
5. Add bell pepper and saute until caramelized
6. Add sliced garlic to a clear spot in the pan and saute until just browned then stir in with other vegetables
7. Slice sausage in to half moon pieces and add to pan browning meat slightly
8. Add chicken to pot and combine to prevent it from sticking-cook a few minutes to slightly sear meat
9. Rinse and strain rice and add to the pot
10. Let the rice cook in the pot without water to le it slightly toast the grains. Turn mixture several times.
11. Push ingreidents to side of pot to make a hole in the center of the pan. Pour the crushed tomatoes in the center and let the tomatoes cook for a couple of minutes stiring two or three times.
12. Add chicken stock and 3 bay leaves and mix the ingreident for event distribution.
13. Put the lid on the pot and once it comes to a boil, turn the heat down to low. After 20 minute, stir the jambalaya. Continue to cook if all the liquid has not been absorbed.
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