Your Future... So Sodexo
Chicken Jambalaya with Andouille Sausage
Makes 6 servings
2 Tbsp. canola oil
1/4 cup sliced celery
1/4 cup chopped onion
1/4 cup each chopped green and red bell peppers
1/2 tsp. ground red (cayenne) pepper, divided
1/4 pound andouille, chorizo or other smoked sausage, cut into 1/4-inch slices
1-1/2 pounds boneless skinless chicken breasts and/or thighs, cut into 1-inch chunks
1 cup medium-grain white rice
3 cups water
1 bay leaf
1/4 cup chopped green onions
  1. Heat the oil in large saucepot or Dutch oven on medium heat. Add celery, onion, bell peppers and 1/4 teaspoon of the ground red (cayenne) pepper; cook and stir 5 minutes or until caramelized and dark brown in color.
  2. Add sausage; cook and stir 5 minutes longer, scraping the bottom and sides of the pot to loosen any browned particles.
  3. Season chicken with the remaining 1/4 teaspoon ground red (cayenne) pepper. Add to the saucepot; brown chicken on all sides about 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
  4. Stir in rice for about 2 minutes to coat it evenly. Stir in water and bay leaf until well-mixed. Cover. Without stirring, cook 30 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand 5 minutes. Remove bay leaf. Stir in green onions before serving.
Virginia Willis
Virginia Willis

Marvin is a beloved Emmy® Award-nominated television host, celebrated chef, restaurateur, author of lauded cookbooks, Home Plate Cooking and The New Low-Country Cooking.

 
 
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