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Chicken and Andouille Sausage Jambalaya Recipe

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This recipe for Chicken and Andouille Sausage Jambalaya is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Slices. Bacon, julienned
1 Tbsp. Oil
2 Each. Chicken Thighs
2 Tbsp. Cajun Seasoning Mix
1⁄2 Cup. cubed MGSC Tasso or Ham
1⁄2 Cup. diced Andouille Sausage
1⁄2 Cup. Onion, diced
1⁄4 Cup Bell Pepper, diced
1⁄4 Cup Celery, diced
1 Tbsp Garlic, minced
2 Each Bay Leaves
1 Cup Rice
2 Cup Chicken Stock
3 Tbsp. Green Onion
Directions:
Directions:
Directions
In a large stock pot, brown the Bacon until crisp. Remove the bacon, leaving the rendered fat in the pot. Add the oil, season the Chicken with MGSC Cajun Seasoning and brown in the pot. Remove the chicken. Brown the Tasso and Andouille Sausage. With the Tasso and Andouille Sausage in the pot, add the Trinity (Onions, Bell Pepper and Celery). Cook until veggies are wilted. Don’t scrape the bottom of the pan, leave the flavor bits for the deglazing process. Once wilted add the garlic, Bay Leaves and the remainder of the spices. Mix in the Rice and Chicken Stock bring to a boil. Simmer covered for 20 minutes. Remove from heat and let stand 5 minutes, then fluff. Serve and garnish with sliced green onions.
Number Of Servings:
Number Of Servings:
4

 

 

 

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