Chicken and Sausage Jambalaya

response to review about sausage

dawnswine - March 2, 2008 12:43:20 PM PST

hot link sausage is not like a hot dog...its more like smoked sausage with heat. also, i add shrimp and ham to mine and use beef broth instead of chicken broth...makes it richer in flavor.

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very good

Kevin R - January 17, 2008 08:08:07 AM PST

I cooked this for my girlfriend last night and we loved it. We like spicy food so I took the advice of another Reviewer and added much more cayenne. We will be making this one again!!

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The best Jambalaya recipe on this site.

kenmoriarityjr - May 6, 2008 07:49:56 PM PST

I wrote my own recipe on the other one since people seemed to like it also so i'll share:
My way is defiantly the manly Buffalo way, also it's easy to change things since you can swap a few items out for others, this is a very big recipe btw:

1lb kielbasa (lean, turkey, as long as the casing is not too thick any)
1.5lbs Chicken (boneless for ease)
6 oz Ham (hamsteak cubed is fine)
1lb Andou / chirizo (sorry for sp, gotta have one of the good sausages)
3lbs medium rice (can substitute 3 boxes of yellow rice...ignore seasonings then after, personally unless strapped i'd go for seasonings)
24-48 oz of LOW SODIUM chicken stock (match to rice instructions)
I always go 1:1 with rice unless called for something else.

if using plain rice: Most of these can be to taste and I just free measure it.
5-10 tbs of cayenne pepper (go for the heat baby)
2-3 tbs of black pepper
2-3 tbs of adobo (I like this seasoning for a lot of things)
2-8 tbs of garlic powder (some like it more garlicky)
2-8 tbs of onion powder (same as above)
3-6 oz of hot sauce (again I think this should make you cry)
TT nutmeg, cumin,etc .... feel free to add a lil this is not a set dish.

Prep and cook (10-20 mins prep ,40 mins of cooking which both are done at same time): Calls for a big pot and 2 separate frypans

1) start rice with 3/4s of low sodium stock in a big pot / lobster pot works, as instructed (on medium heat if no instructions). This step can be moved down if you're not fast with a knife as the rest of ingredients should get 10 minutes to absorb flavors.
2) cut raw chicken into thin strips, not uniform.
3) in a seperate pan, sear the chicken and then lower it to medium and cook with some of the chicken stock to stop from burning / to get the goodies off the pan.
4) while that's cooking cube the hamsteak into tiny cubes, then fry until crispy in 2nd frypan.
5) Toss both hamsteak and chicken into the big pot and begin cutting both the kielbasa and the other sausage of choice by cutting them half centimeter thick and then quartering/ halving them (if you want big pieces of sausage or not).
6) Since both sausages usually come precooked youre just going to use the frypans to give them some texture to hold up in the jambal.
7) Add both sausages to the big pot and mix together.
8) deglaze both pans with the remaining chicken stock (just put pans on the heat and get all the goodies off the pan by adding chix stock) and pour that into the jambal.
9) Now you just let the rice come to a very soft crispness (dont overcook) and you should come out with a moist (NOT WET) jambal. that is quite spicy. If your jambal. is too dry just add a lil bit of water, water is just a plain agent of wetness...people sometimes are afraid of water but do not fear!

Closing:
Now this meal will feed easy 6-10 people, i've made it dozens of times for friends and with all the ingrediants (minus spices) it shouldn't cost more than 20-30 dollars US... which is pretty good considering it feeds so many. I must say though you must buy LOW SODIUM chix stock, as the not low sodium is well very high in salt....which can make this too salty and gives you very little control on how salty you want a dish. Also you may have noticed I use no fresh vegetables...this is simply because not only are they not liked by many (not everyone loves peppers and onions...but their powders are fine), but the taste varies too much for my taste to consider them reliable as a flavoring agent. I may have been a little off on the measurements for the rice to liquid... but just follow a 1:1 and go from there always works.

I would also recommend that you have some sort of bread for cooling the mouth off as this calls for a ton of cayenne pepper and hot sauce (brought up in buffalo, your food should make you cry from hotness to atest to goodness). Anywho I hope you guys enjoyed my recipe for this wonderful dish that should never have a set recipe ^^

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rannie

T B - May 5, 2008 12:58:22 PM PST

this is a very close recipe that i have used a long time . you can order andouille sausage online at cajun grocer they have a great variety of cajun foods. and great customer service. I have to say that yes cajun food is all about flavor not too much heat. most people aren't used to heat so that is why they think it is only heat, once they 've had it a few times they come to appreciate tru cajun food

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Excellent Recipe!

Adrian P - October 4, 2007 12:16:18 AM PST

I added in just under a pound of shrimp, but this recipe is great! Make sure to use andoulle sausage (mire flavor from the sausages will mix into the dish)!

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