Easy Sausage & Chicken Jambalaya
This is a quick and easy version of New Orleans famous Jambalaya. This recipe actually makes enough to give out for 4 families. I usually like to make up the rice mix, place in pretty jars, and then give out with instructions for cooking. Each jar will make enough for 6 servings.
This is a quick and easy version of New Orleans famous Jambalaya. This recipe actually makes enough to give out for 4 families. I usually like to make up the rice mix, place in pretty jars, and then give out with instructions for cooking. Each jar will make enough for 6 servings.
- 1 teaspoon garlic powder
- 2 cups water
- 8 ounces tomato sauce
- 1 teaspoon ground red pepper
- 1 teaspoon dried thyme
- 2 teaspoon black pepper
- -- rice mix ingredients --
- 4 cup uncooked long-grain rice
- 1/4 cup dried onion flakes
- 1/4 cup crushed red pepper flakes
- 1/4 cup dried parsley flakes
- 3 tablespoon beef bouillon granules
- -- cooking ingredients --
- rice mix above
- 1 pound smoked sausages cooked & sliced
- 1 large chicken breast cooked and chopped
- Carbohydrate 153.956058 g
- Cholesterol 84.544 mg
- Fat 29.260951 g
- Fiber 5.19605993728638 g
- Protein 37.088787 g
- Saturated Fat 9.469553 g
- Serving Size 1 1 cup (412g)
- Sodium 2120.3119 mg
- Sugar 148.759998062714 g
- Trans Fat 4.2313496 g
- Calories 1044 calories
Step-by-step
- Combine all rice mix ingredients into a large mixing bowl.
- Divide mixture evenly among 4 pint sized jars or 4 heavy duty plastic bags and label.
- Store in a cool dry place.
- If chicken and/or sausage is not cooked yet, start cooking in saucepans while rice is cooking.
- To make rice: Take one of your jars (or bags) of rice mix and mix it with 2 cups of water and 8 oz of tomato sauce in a large dutch ovenpot.
- Bring to a boil, then cover and reduce heat.
- Cook for 20 minutes.
- When jambalaya rice is done, add cooked smoked sausage and chicken to the pan and heat on low until heated through.
Controlling the Rice Simmer
Timing matters most when the rice, water, and tomato sauce reach a rolling boil before the lid goes on. Long-grain rice requires exactly twenty minutes of covered simmering to absorb the liquids evenly without scorching the bottom of the pot. Trapping the steam inside is mandatory for proper gelatinization of the starches, so avoid lifting the lid during this twenty-minute window.Choosing the Proper Vessel
A heavy Dutch oven provides the thick, conductive bottom required to distribute heat uniformly across the cooking surface. Thin aluminum pots create hot spots that burn the tomato sauce long before the interior grains soften. Cast iron or enameled cast iron holds thermal energy effectively, maintaining a gentle, steady heat once the burner is reduced to low.Integrating the Proteins
Adding precooked smoked sausage and chopped chicken at the very end prevents the meats from over-drying in the simmering liquid. Cold meats drop the temperature of the pot rapidly, so allow them to warm through on low heat for five to seven minutes. Monitor the moisture level closely during this final heating stage, adding a tablespoon of water if the mixture tightens excessively.
