How to Prepare Yummy Cajun jambalaya sausage /chicken

Cajun jambalaya sausage /chicken. Delicious sausages made with premium ingredients. The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya.

Throw in your favorite long grain rice and diced tomatoes, add in Johnsonville's Cajun Style Chicken Sausage, and you've got yourself an authentic Cajun dish that's sure to please. Chicken and Sausage Cajun Jambalaya is a smoky and flavorful one pot meal. Whether you like it spicy or mild, this recipe is sure to be a favorite for family dinners and parties. You can have Cajun jambalaya sausage /chicken using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cajun jambalaya sausage /chicken

1. It's 1 lb of Pork sausage -sliced.
2. Prepare 3 lbs of chicken breast -chopped.
3. You need 4 of onions -chopped.
4. You need 1 of bellpepper -chopped.
5. It's 2 stalks of celery -chopped.
6. It's 1 pack of green onions chopped.
7. You need 2 Tbs of Cajun seasoning.
8. Prepare 1/2 Tbs of cayenne pepper.
9. You need 1 tbs of garlic powder.
10. Prepare of Couple dashes hot sauce.
11. Prepare of Couple dashes Worcestershire sauce.
12. Prepare 6 cups of water I used half broth /water.
13. You need 3 cups of rice / I used zatarains rice not box rice or u can use regular long grain rice !.

Cajun Jambalaya: A New World Paella. Jambalaya is a Louisiana dish with heavy Spanish, French, and Caribbean influence. Using two forks, pull chicken apart into bite-size pieces; stir back into rice mixture. Spoon jambalaya into serving bowl and sprinkle with scallions.

Cajun jambalaya sausage /chicken step by step

1. Also season chicken with Cajun seasoning before cooking once that brown sausage an chicken together.
2. Then add veggies an cook down till tender or till a lot water cooked out bout half way you can add seasons or wait till u put you water in!.
3. Once veggies an meat cook down good add rice an stir constantly till the rice kinda expands, possibly 3-5 mins then add water or broth or like I do half an half then stir good let come to a hard boil.
4. Once at a hard boil drop your fire to a simmer an let cook for about 20 mins, then cut your fire off, your pot should have liquid on the top just stir good don’t scratch the bottom of the pot this is called rolling your rice once that put lid back on an let soak up stem for about 15 mins then should be done !.

Unlike jambalaya, however, gumbo begins with a roux, a mixture of butter and flour, that is cooked down until it is browned. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Heat oil in a large pot over medium high heat. Stir in onion, bell pepper, celery and garlic. Stir in the shrimp and chicken mixture, and the sausage.