Jambalaya (Chicken - Andouille)
Speaking of comfort food, this is such an easy meal, probably very good for a sailboat meal.
In a large skillet or pan, sautee 2 lbs of andouille* sausage, sliced, and 2 lbs of chicken, diced. You may need to use a little oil to do it, about ¼ cup. Cook until the chicken is fairly cooked through.
Add 1 large onion, chopped; 1 bell pepper, chopped; about 3-5 stalks celery, chopped; 5 or more cloves garlic, minced (I like garlic); a bunch of green onions, chopped. You may well need to add a little of the liquid at this point to keep it cooking nicely.
After cooking a few minutes, add about 4 cups of liquid (stock or water). Add seasonings to taste – salt, pepper, Tony Chachere’s Cajun Creole Seasoning (or your favorite similar seasoning).
Now you’re basically going to cook rice in the wonderful mixture you’ve got going. When the liquid comes to a boil, add 2 cups of rice. When the water comes back to a boil, stir, cover, and simmer on low for about 20 minutes or until the rice is cooked and the liquid mostly gone. While it’s cooking, peek in on the rice occasionally, even stir it to make sure it’s not sticking, and if you need to, you can even add a little bit more liquid.
This should serve 4-6 people (unless it’s me and my wife, then it serves 2!!) Also, we’ve often added leftover pork or ham.
Andouille is a wonderful coarsely-ground sausage popular in Cajun Country. If you can’t get andouille sausage, use your favorite smoked sausage, which we often do.
I don’t weigh my meat. I figure half of a 1 lb pack of sausage, one chicken breast, and ½ cup of uncooked rice per person. The exact quantities of meat to seasonings to rice really doesn’t matter as long as it tastes good and you have enough for leftovers.
Speaking of comfort food, this is such an easy meal, probably very good for a sailboat meal.
In a large skillet or pan, sautee 2 lbs of andouille* sausage, sliced, and 2 lbs of chicken, diced. You may need to use a little oil to do it, about ¼ cup. Cook until the chicken is fairly cooked through.
Add 1 large onion, chopped; 1 bell pepper, chopped; about 3-5 stalks celery, chopped; 5 or more cloves garlic, minced (I like garlic); a bunch of green onions, chopped. You may well need to add a little of the liquid at this point to keep it cooking nicely.
After cooking a few minutes, add about 4 cups of liquid (stock or water). Add seasonings to taste – salt, pepper, Tony Chachere’s Cajun Creole Seasoning (or your favorite similar seasoning).
Now you’re basically going to cook rice in the wonderful mixture you’ve got going. When the liquid comes to a boil, add 2 cups of rice. When the water comes back to a boil, stir, cover, and simmer on low for about 20 minutes or until the rice is cooked and the liquid mostly gone. While it’s cooking, peek in on the rice occasionally, even stir it to make sure it’s not sticking, and if you need to, you can even add a little bit more liquid.
This should serve 4-6 people (unless it’s me and my wife, then it serves 2!!) Also, we’ve often added leftover pork or ham.
Andouille is a wonderful coarsely-ground sausage popular in Cajun Country. If you can’t get andouille sausage, use your favorite smoked sausage, which we often do.
I don’t weigh my meat. I figure half of a 1 lb pack of sausage, one chicken breast, and ½ cup of uncooked rice per person. The exact quantities of meat to seasonings to rice really doesn’t matter as long as it tastes good and you have enough for leftovers.
I'll have to check the quantities when I next do it.
