Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
|
|
|
|
Directions: Pat chicken dry and season with salt. Heat 2 T oil in a large skillet over
moderately high heat until hot but not smoking, then brown chicken in
batches, without crowding, turning once, 6-8 minutes total. Transfer to a
bowl as browned.
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in
skillet, turning, 3-4 minutes. Transfer to a paper towel lined bowl as
browned.
Pour off all but 1 T fat from skillet, then cook onions, celery, pepper in
skillet over moderate heat, stirring occasionally, until onions are golden
brown and softened, about 8 minutes. Add garlic and cook, stirring, 1
minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to
a wide heavy pot and add chicken, water, tomatoes, cayenne, and remaining
cup stock. Simmer, partially covered, until chicken is tender, about 30
minutes.
Preheat oven to 325F .
Transfer chicken with tongs to a clean bowl and measure cooking liquid with
vegetables, adding additional water as necessary to measure 7 cups. If
over 7 cups, boil to reduce.
Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not
stir), then bring to a boil over high heat, uncovered, without stirring.
Cover pot and transfer to middle of oven. Bake jambalaya until rice is
tender and most of liquid is absorbed, about 30 minutes.
Remove from oven and let stand, covered, 10 minutes. Gently stir in
scallion greens, sausage, and salt to taste.
| Ingredients:
5 1/2 Pound(s) chicken pieces
1/4 Cup(s) vegetable oil
1 1/2 Pound(s) andouille sausage
3 Cup(s) onion; chopped
2 rib celery; chopped
1 green pepper; chopped
4 clove garlic; finely chopped
2 Cup(s) chicken broth
24 Tablespoon(s) water
1 16 oz can diced tomatoes; drained
1/4 Teaspoon(s) cayenne; optional
2 1/2 Cup(s) long-grain white rice; rinsed and drained
1 Cup(s) green onion; thinly sliced |
|
|
|
Check some related to Chicken and sausage jambalaya videos
Similar recipes:
|
Butter chicken cut chicken into bite-sized pieces
in a saucepan, fry onions in butter until golden brown. Add garlic, ginger, chili pappers,...
Chicken in cream 1. Melt the butter or margarine in a flame-proof casserole dish. Brown
chicken pieces. Remove.
2. Saute onions and carrots in...
"chinese" chicken salad -by david cassidy Wash and pat dry the chicken and cut into cubes. Heat olive oil in a
skillet. Toss the chicken cubes in teriyaki sauce ...
Honey-baked chicken Discard giblets and neck of chicken (or save for stock.) Rinse
chicken under cold, running water, and pat dry. Set aside....
Cornbread and sausage stuffing In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepa...
Chicken marinade #2 In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
sauce, mustard and pepper to taste. Cover and sha...
Carolina pulled chicken 1. Stir onion, vinegar, garlic, and brown sugar into 6-quart slow-cooker to combine. Spread whole-grain-mustard all over ch...
Chicken stir fry Use optional vegetables when they are in season.
*Immerse these vegetables 1-2 minutes in boiling water before adding to...
Lime chicken Brown chicken in oil. Add the remaining ingredients in the order
listed. Reduce the heat and simmer, covered, 15 to 20 minute...
Annie mae jones' old-fashioned chicken gravy 1. Pour the frying fat from the pan, replace it with the butter, melt, then
stir in the flour. When bubbly, stir in the s...
Potato sausage chowder Brown sausage in a 2 quart saucepan over medium heat, stirring to
separate into bite-size pieces. Spoon off fat. Add wa...
Grilled chicken breasts w. spicy pecan butter Pound the chicken breast halves to 1/2-inch thick. Put the chicken breasts in a resealable plastic bag, add the Worchestersh...
Chicken in green curry (gang keao wan gai) In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin c...
Stir fried chicken shreds CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg
white, salt and cornstarch in a bowl. Mix well and chill...
Chicken cordon bleu bundles Heat oil in skillet. Saute chicken breasts. Preheat to 375 degrees. Unroll 4 large crescent rectangles. Layer each with thinl...
Chicken with preserved lemons and olives Rinse chicken (set livers aside). Combine vinegar, salt and 12 cups cold
water in a large pot and stir until salt dissolves....
Bayou boeuf jambalaya Melt shortening in heavy saucepan over medium heat. Stir in flour,
salami, and green pepper. Simmer 5 min, stirring const...
Skillet sausage and peppers In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set asi...
Pacific chicken, shrimp and kiwifruit kebabs Peel kiwifruit and cut into quarters. Cut chicken into 16 1" pieces.
Core and quarter pepper. Cut each quarter into ...
Salsa chicken Place chicken and salsa in slow cooker. Cook for 4-5 hours. When finished, shred chicken. Place chicken and salsa in tortil...
Basil chicken Cook rice according to package directions. Slice chicken into strips or cut into cubes. Simmer in olive oil until mostly coo...
Paillard of chicken Place bread in food processor; process 20 seconds or until crumbs are fine.
Combine crumbs, cheese and parsley; set aside.
Pl...
Chicken marbella In an large bowl combine chicken quarters, garlic, oregano, coarse salt and pepper to taste, vinegar, olive oil, prunes, oliv...
Orange juice chicken 1. Fry chicken till brown. Add whisky, orange juice, half of scallions. Once it starts boiling, decrease the temp-re and sim...
Grilled chicken adobo * There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless. Place chicken breasts in...
Chicken saltimbocca Wrap breasts with prosciutto and secure with toothpicks. Melt butter in skillet and saute the chicken for seven minutes on me...
Barbequed shrimp and chicken Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chic...
Easy chicken cordon bleu Pound breasts until thin. Place slice of ham on each chicken breast.
Put chunk of cheese on top and roll each breast pla...
Easy and delicious creamed chicken In a slow cooker, combine the chicken breasts and italian style dressing. Cover and cook on low for 6 to 8 hours. Drain off...
Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon ...
Scrambled eggs with chorizo sausage * Italian Hot Sausage can be used but is not recommended. Only
if the
Chorizo is not available. ** Tomato ...
Broiled chicken with mango butter Combine butter with mango chutney, lime juice and cayenne pepper, blending
well. Shape into a roll, wrap in foil or wax p...
Chicken hawaian-style 1. place the pressed garlic under the skin of the chicken. sprinkle with salt and pepper
2. in a separate bowl, mix the rest ...
Penne w. sausage and fennel Heat the olive oil in a medium saucepan. Add the onion, carrot, celery and sage and cook over low heat until the onion is so...
"threshold of pain" kung pao chicken in lovely New Haven, CT (where I was going to college). It was officially
called "Threshold", although we all ...
Malaysian chicken curry Grind onion, garlic, and ginger into as much of a paste as you can. In a small bowl, combine meat curry powder (not tradition...
Karen's chicken ala king Cook onion in margarine, add mushrooms and cook until soft. Turn flame off and add flour. Add stock or milk gradually, stir...
General tso's chicken 3 1.Skin and bone the chicken. Cut into 1-1/2" x 2" strips.
Mix batter. Add chicken, tossing lightly to coat. ...
Weight watchers chicken cordon bleu 1. Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey
ham and 1 slice cheese: starting from narrow end, roll e...
Impossible chicken 'n broccoli pie Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold
water to thaw; drain thoroughly. Mix brocco...
|
Loading...
|
|
::