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Cajun Chicken Jambalaya

31 Dec

8 pieces Dark Meat Chicken

Salt and Pepper –to taste

Cajun Seasoning

2 TBSP  Vegetable Oil

2 Pounds Andouille Sausage–sliced

2 cups chopped Red Bell Pepper

2 cups diced Celery

1 Large Onion diced

3 cups Long Grain White Rice

7 cups Chicken Stock

2 TBSP Minced Garlic

2-28oz cans Plum Tomatoes

4 Bay Leaves

5 Fresh thyme Leaves

4 Scallions–minced

In a heavy dutch oven, add oil and heat over medium high. Season chicken with salt, pepper, and cajun seasoning. Brown chicken  about 7 minutes on each side in batches. Set aside and cover. Lower heat to medium, and cook sausage for 6 to 8 minutes. Remove from pan. Add onions, bell pepper, and celery. Cook until onions are translucent. Add dry rice and cook 5 minutes, then add sausage, tomatos, chicken stock, bay leaves and thyme. Remove skin from chicken and place in pot. Cover loosely and cook for 30 minutes. Remove chicken and stir well. Reduce heat to low. Cook until rice is tender. Remove chicken from bones and add to pot. Add more seasonings if desired. Sprinkle green onions on top.

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