Cajun Chicken and Sausage Jambalaya Recipe Video
Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot.
Ingredients
| Chicken | 1 Pound | |
| Smoked sausages | 1 Pound | |
| Seasoning blend | 12 Ounce (1 packet) | |
| Long grain white rice | 4 Cup (64 tbs) | |
| Chicken stock | 7 Cup (112 tbs) | |
| Green onions | 1⁄2 Cup (8 tbs), chopped | |
| Canola oil | 1⁄8 Cup (2 tbs) | |
| Fresh parsley/Dried parsley | 1⁄2 Cup (8 tbs), chopped |
Directions
GETTING READY
1. Cut up the whole chicken and boil it for an hour.
2. Slice up the sausage into 1/4 ich pieces.
MAKING
3. In a pan heat up the canola oil and then add the sausage slices to it. Fry for about 10 minutes till it becomes golden brown.
4. Once this is done, we add in the boiled chicken and fry it.
5. Add in the seasoning blend and we brown it till all the vegetables are done. Keep stiring to avoid sticking to the bottom of the pan.
6. Then pour in the chicken stock to the pan and bring it to a boil for about 15 mins.
7. Once it comes to a boil, add in the chopped onions and the parsley.
8. After about 15 min add in the rice and stir it up well. Cover and cook on very low heat, at gas mark 2 for a total of 30 min.
9. After this has been cooking for 15 min, remove the lid and toss it up lightly to avoid sticking to the pan.
SERVING
10. After another 15 min, remove the lid and serve hot in a plate.
TIPS
Salt, pepper and Tony's seasoning can also be added to the recipe.
1. Cut up the whole chicken and boil it for an hour.
2. Slice up the sausage into 1/4 ich pieces.
MAKING
3. In a pan heat up the canola oil and then add the sausage slices to it. Fry for about 10 minutes till it becomes golden brown.
4. Once this is done, we add in the boiled chicken and fry it.
5. Add in the seasoning blend and we brown it till all the vegetables are done. Keep stiring to avoid sticking to the bottom of the pan.
6. Then pour in the chicken stock to the pan and bring it to a boil for about 15 mins.
7. Once it comes to a boil, add in the chopped onions and the parsley.
8. After about 15 min add in the rice and stir it up well. Cover and cook on very low heat, at gas mark 2 for a total of 30 min.
9. After this has been cooking for 15 min, remove the lid and toss it up lightly to avoid sticking to the pan.
SERVING
10. After another 15 min, remove the lid and serve hot in a plate.
TIPS
Salt, pepper and Tony's seasoning can also be added to the recipe.
Editors Review
If you are looking for a Cajun style comfort good, things cannot get any better than this. Chef Beryl Stokes shares with us her own recipe for this hearty, smoky, savory Creole classic treat, slimmed down using chicken strips and sausages. A tasty, economical way to feed an entire crowd!Chef
