Shut The Fffront Door Sausage Chicken Jambalaya Recipes

CHICKEN AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat 1 Tablespoon oil in a large skillet or large Dutch oven over medium-high heat. Add chicken and cook until pieces are lightly browned on all sides but not cooked through. Remove and set aside.
• Add 1 Tablespoon oil to the same pot, if needed. Add onion, green pepper, , celery and garlic and cook until tender.
• Add crushed tomatoes, cayenne, black pepper, salt, thyme, kielbasa, and chicken back into the pot. Cook for 10 minutes, stirring occasionally.
• Add the rice and broth. Bring to a boil, then reduce heat to low and cover. Cook on low heat for 25 minutes or until liquid is absorbed and rice is cooked through.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
• Remove from skillet and set aside.
• Brown chicken in skillet and cut into bite sized pieces.
• Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
• Put lid on skillet and simmer on medium heat for 30 minutes.
• Add shrimp and cook for 5 more minutes.

SHUT THE FFFRONT DOOR - SAUSAGE CHICKEN JAMBALAYA

Steps:

• 1. Prep the meats. Cut sausage into 1/4" slices and then into fourths. Chicken should be cut into 1/2 to 1 inch pieces. If you have time and would like to slow-cook the chicken on the bone for more flavor prior to incorporating it into the jambalaya, please see step 6.
• 2. Dice Onion, Dice peppers, Dice celery Heat the oil in a LARGE cast-iron Dutch oven or heavy chili type pot over MEDIUM heat. Add the onions, peppers and celery to the oil. Add 2 tsp of the salt and 1 tsp of the cayenne pepper. Stirring often, brown the vegetables for 15-20 minutes or until caramelized and a dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
• 3. Add the sausage and cook for about 10 minutes or so. Continue to scrape the bottom and sides to pick up the brown bits. If the pan gets super dry and everything begins to stick, add another Tbsp of oil. Season the chicken with the remaining 1 tsp of salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. If your chicken is mostly cooked already (before putting it into the pot) then this next step will only be a blending step. If the chicken is raw, add to the veggie sausage mixture and cook on medium for 8 - 10 minutes. (Step 6 outlines an optional cooking method for the chicken)
• 4. Add the 3 Cups of brown (uncooked)rice. Blend the rice into the mixture until coated with all of the great ingredients. (and evenly coated) Add the 6 cups of liquid. (all water, or a combination of water, stock, broth, etc...) Remember, you can count the liquid in the can of tomatoes as part of your 6 cups. Add tomatoes at this time as well. Cover and cook on medium heat for 30 to 35 minutes. Remove the pot from the heat and let stand covered for 2 to 3 minutes. Remove the bay leaves and stir in the green onions and parsley.
• 5. Serve with some nice french bread or rolls. Hot sauce should be on hand for those who like things spicier. If the dish is too spicy for you, cut back on the Cayenne pepper, or adjust upward if you like it spicier.
• 6. Optional: I like the flavor and texture of chicken that is cooked a bit slower on the bone. So,this is what I did: I took 3 huge breasts on the bone with skin and cooked them in slow cooker 2 hrs on high with the can of fire roasted tomatoes on top. After 2 hours I took the meat off the bones and discarded the skin and bones, cut up the meat and set it aside. The meat will continue to cook in the pot when incorporated into the jambalaya so dont cook it too long in the slow cooker.(about 4 cups of meat) Take a potato masher and mash the tomatoes in the chicken broth created in the crock pot. Pour broth and tomatoes into a two cup measuring cup. Skim off as much fat as you can. (I used a paper towel) Use this mixture as part of your 6 cups of liquid.