Chicken Jambalaya

We love this Louisiana specialty Chicken Jambalaya, a comforting one dish meal with rice, chicken, smoked Andouille sausage(pork free) and some veggies in a slightly tangy tomato, garlic and herb sauce is so easy to prepare, great for week night dinner and any big crowd. Its perfect seasonings and little spicy kick makes a very satisfying meal for all chicken lovers.

Jambalaya is a popular recipe of West African, Spanish and French influences and typically made with long grain rice, seafood, sausage, meats and some vegetables simmered in a seasoned tomato sauce and broth, originated in New Orleans from the French quarter. The Spanish tried to make their famous Paella in the New World using tomato as a replacement because saffron was too expensive for import costs. French influence became strong in New Orleans and Paella turned into Jambalaya using Caribbean spices over the period of time. There are two varieties of Jambalaya, using tomatoes known as Creole version and the second version known as Cajun style that doesn't require tomatoes. (Wikipedia)

Authentic Jambalaya is made by browning the meat, smoked sausage, some vegetables, rice, spices, seafood(may be), then it is simmered in a canned tomato and broth until the rice is perfectly cooked. My take on the Jambalaya comes into two varieties with a few modifications, boneless chicken and smoked sausage version and seafood version as I do not like to mix meat and seafood together. 

I use brown rice for healthier option and I cook the rice separately in chicken broth or fish broth. I slightly saute chicken and lightly brown smoked sausage pieces as I try not to over cook them. I saute veggies and then I add in crushed tomato, seasonings, the right amount of heat, cook until sauce is reduced by half. I add cooked rice and sausage/chicken pieces or seafood at the very end. Everything is mixed well and cooked for only 2-3 more minutes further and cover for at least for 20 minutes before serving. The flavor is well absorbed by the rice and sausage vegetable mixture resulting in a perfect Jambalaya. You can always adjust spice level as per taste. 

Ingredients~

1 cup brown basmati rice
2 1/4 cups chicken broth

8 oz. cooked chicken Andoulle sausage, cut into rounds

4 oz. boneless skinless chicken

1/2 cup crushed tomato

1/4 cup small diced celery

3/4 cup green bell pepper, small diced

1/2 cup chopped red onion

1 tsp crushed garlic

1/8 tsp smoked paprika

1/4 tsp dried thyme

1/8 tsp dried oregano

1/8 tsp garlic powder

1/8 tsp freshly ground black pepper or to taste

1/8 tsp hot chili powder or to taste

1/3 tsp salt or to taste
1 bay leaf

4 tbsp oil

1 tbsp chopped fresh parsley

Lemon wedges

Method~

Wash rice and drain well. Pressure cook rice with 2 cups of chicken broth till one whistle over high heat. Then reduce the heat to low and cook exactly 10 minutes. Let pressure release naturally. Heat 1 tablespoon oil in a large heavy pan over medium heat. Season chicken pieces with little salt and black pepper. Saute sausage until lightly browned. Remove and set aside. Saute sausage pieces lightly browned. Remove and set aside. In the same pan, add 3 tbsp oil and saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, remaining broth and season with dry spices, stirring occasionally until sauce is reduced by half. Stir in the rice,chicken and sausage. Reduce heat and cook for 2 to 3 minutes. Taste and adjust seasonings accordingly. Turn off the heat, cover the pan for at least 15-20 minutes. Garnish with chopped parsley and green onion or red onion. Serve with cucumber-onion-tomato salad on the side. Enjoy Louisiana's Chicken Jambalaya deliciousness with family and friends! This recipe serves up to 4-5.

Happy Cooking!