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Receta Chicken & Sausage Jambalaya
by Steve Peterson

Chicken & Sausage Jambalaya

Jambalaya is believed to have originated with the Cajuns down in the Louisiana bayous. The name is said to be a combination of the French word "Jambon" meaning ham, and the African word "Aya" meaning rice. Jambalaya is a very versatile main dish as it can contain a vast number of main ingredients such as seafood, ham, sausage, chicken, pork, shrimp, and even oysters.
This version calls for chicken and Andouille sausage, but add whatever you're in the mood for.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Cajun
Tiempo para Cocinar: Raciónes: 12

Wine and Drink Pairings: a good fruity zinfandel

Ingredientes

  • ½ cup flour
  • 3 ½ lbs. boneless, skinless chicken breasts, cut into bite-size chunks
  • 2 cups sliced Andouille sausage
  • 2-3 tablespoons olive or vegetable oil
  • ½ lb. mushrooms, sliced or quartered
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 6 large ripe tomatoes, peeled and chopped, or 2 cans (28 oz.) cans crushed tomatoes
  • 4 cups chicken broth or bouillon
  • ¾ cup chopped fresh parsley or 3 tablespoons dried
  • 2 teaspoons chopped fresh dill or ½ teaspoon dried
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dried basil
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon cayenne pepper (This is medium heat. Adjust measurement to taste.)
  • 2 large green or red bell peppers, cut into bite-size chunks (I like to use one of each for the colors.)
  • 4 or 5 medium zucchini, cut in ½ inch slices (slice too thin and they’ll fall apart too fast.)

Direcciones

  1. In a large bowl, coat the chicken pieces with the flour, a few pieces at a time. In a large frying pan over medium-high heat, heat oil until hot. Cook chicken until lightly browned on all sides.
  2. While the chicken is cooking, in a large pot over medium/high heat add the chicken broth or bouillon, tomatoes, and spices. Bring to a boil and then reduce heat to medium-low or simmer.
  3. When the chicken is done, add it to the pot with the tomato/broth liquid. Using the same frying pan (adding more oil as needed for each of the next steps), sauté the sausage, onions and garlic until the onions are translucent and beginning to lightly brown (make sure the garlic doesn’t burn). Add to the main pot.
  4. In the frying pan, sauté the mushrooms until tender and add to the main pot.
  5. Cover the pot and let simmer for ½ hour, gently stirring occasionally. Add the zucchini and bell peppers. Let it simmer for another hour or until zucchini and bell peppers and tender, gently stirring occasionally. Remove bay leaves before serving.
  6. You can serve the Jambalaya over rice or add rice to the Jambalaya and let it soak up the flavor and liquid. To mix it together, add rice approximately equal to the number of cups of chicken broth used (if using "instant" rice). The actual amount you use depends on how thick you like your Jambalaya. If adding the rice, simmer for another 30 minutes gently stirring occasionally.