Chicken and Sausage Jambalaya (Texas Style)
When I moved to Texas from New Orleans, I found that fajita meat is used a lot here. So I developed a recipe for Chicken and Sausage Jambalaya using fajita chicken meat. It's quick, easy, very tasty, and it goes fast.
When I moved to Texas from New Orleans, I found that fajita meat is used a lot here. So I developed a recipe for Chicken and Sausage Jambalaya using fajita chicken meat. It's quick, easy, very tasty, and it goes fast.
- 1 tablespoon kosher salt
- 5 cups chicken broth
- 1/2 stick butter
- 1 tablespoon ground black pepper
- 1 tablespoon cajun seasoning
- 1 whole garlic minced
- 22 oz tyson fajita breast meat chopped bitesize
- 1 lb chappell hill pork and venson sausage chopped 1/8 inch rouinds
- 2 cans diced tomatoes contains onions and celery
- 1 large bell pepper chopped medium
- 1 extra large yellow onion chopped medium
- 4 stalks celery chopped meduim
- 2 large bay leaf
- 2.5 cups long grain rice
- 1/4 teaspoon bijol seasoning a cuban spice
- Carbohydrate 32.1829936839315 g
- Cholesterol 12.1475 mg
- Fat 5.71192090187795 g
- Fiber 2.48427209335755 g
- Protein 11.8859302994098 g
- Saturated Fat 3.13695772635885 g
- Serving Size 1 1 Serving (785g)
- Sodium 1798.73995325508 mg
- Sugar 29.698721590574 g
- Trans Fat 0.46645036128443 g
- Calories 224 calories
Step-by-step
- In a large stew or stock pot sauté in the butter or olive oil the onions, bell pepper, celery, and garlic with the salt, pepper, and Cajun seasoning over medium heat until onions are translucent.
- Add the diced tomatoes, chicken, sausage,.
- Simmer on medium for about 15 – 20 minutes, usually the time it takes for the rice to cook. Observe how the aroma of the cooking draws in people around you.
- Cook the rice according to package directions in the chicken broth. I like to use 1/8 to ¼ teaspoon of Bijol to give the rice a nice yellow appearance. I use a rice cooker. (If no Bijol, add a little paprika (smoked is best), and Cajun seasoning)
- When the rice is cooked, turnoff the stew pot and fold the rice into the mixture in the stew pot until blended well and stir in the green onions. Then let sit for 10 to 15 minutes to absorb the goodness. Don’t skip this step!
- Adjust seasoning to taste fold the mixture one more time and serve with a nice green salad and French bread, and a bottle of Crystal hot sauce on the table!
Amateur cooks routinely ruin jambalaya by cooking the rice directly inside the protein and vegetable broth mixture, which invariably leads to either scorched bottom grains or waterlogged mush. Separating the grain cooking process from the meat and vegetable stew eliminates this risk entirely, granting precise control over starch hydration and texture. Long-grain white rice requires a precise two-to-one liquid ratio by volume when simmered separately, ensuring each grain remains distinct rather than clumping together under the weight of heavy tomato solids.
Texas adaptations of traditional Louisiana rice dishes frequently incorporate pre-cooked convenience proteins like grilled fajita strips alongside regional smoked sausages such as pork and venison blends. Because commercial fajita chicken is already fully cooked, adding it midway through the braising sequence prevents the lean white meat from turning fibrous and dry during prolonged simmering. Rendering the sausage fat alongside the aromatic Trinity of yellow onion, bell pepper, and celery builds the essential flavor base before any moisture enters the pot.
Spices like Bijol or smoked paprika introduce warm color profiles and earthy undertones without overwhelming the natural pork and game meats. Sautéing the diced aromatics over medium heat until the onions turn translucent breaks down their sulfur compounds, releasing natural sugars that balance the acidity of canned diced tomatoes. Maintaining a moderate heat level prevents the minced garlic from scorching and turning bitter, which would otherwise ruin the entire batch of stew base.
Allowing the folded mixture to rest off the heat for ten to fifteen minutes before service is the single technical step that determines success or failure, permitting the starches to fully absorb the surrounding pan juices. Folding the cooked grains gently into the warm meat and vegetable stew distributes flavor evenly without breaking down the rice structure. Serve the finished dish alongside crusty French bread and an acidic hot sauce to cut through the rich rendered fats of the sausage.
