Chicken, Andouille and Sweet Pepper Jambalaya
Serves: 4 to 6
It is said the roots of jambalaya spring from a combination of cultures, as do so many dishes from this region. The theory is the word is formed from the French "jambon," which means ham, "ya," which is African for rice, and the commonly used term "a la" from the Acadian language.
There are as many recipes as there are chefs in this culinary mecca, but I have found this combination to be simple and delicious.
Ingredients
PreparationIngredients
- 2 to 3 tablespoons olive or vegetable oil Add to list
- 1 cup chopped onions Add to list
- 4 cloves garlic, chopped Add to list
- 1 cup chopped celery or celery root Add to list
- 1/2 cup chopped red bell pepper Add to list
- 1/4 cup chopped pasilla chiles or green pepper Add to list
- 3 tablespoons Creole Seasoning Add to list
- 2 boneless skinless chicken breasts Add to list
- 1/2 pound thickly sliced Andouille or other smoked sausage Add to list
- 1 1/2 cups uncooked white basmati rice or other long grain white rice Add to list
- 2 cups chicken broth or stock Add to list
- 1 14.5-ounce can Muir Glen Fire Roasted Diced Tomatoes (don't drain) Add to list
- 1/2 cup vegetable blend juice Add to list
- Hot sauce to taste (the more the better!) Add to list
- Creole Sauce Add to list
Preparation
Preheat oven to 400° F.
In a heavy, ovenproof pot, heat the oil over medium-high heat and add the onions and garlic. Cook for 2 minutes. Stir in the celery, red pepper, chiles and Creole Seasoning. Stir and cook for 2 to 3 minutes more or until the vegetables begin to brown.
Add the chicken and sausage and cook until the chicken lightly browns. (It doesn't have to be done all the way through — that will happen in the oven.)
Add the rice and stir to heat through. Pour in the chicken broth, tomatoes, vegetable blend juice and the hot sauce. Bring mixture to a boil, taste the stock for seasoning and adjust if necessary. Cover the pot and place in the oven for 30 minutes or until rice is tender. Serve drizzled with Creole Sauce if desired.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 19, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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Stove-Top Salmon Version
I made this for a dinner party and was unable to use the oven, so I made a version of this recipe entirely on the stove top. I doubled the recipe and wasn't watching the clock, so I don't know about the timing, but everything turned out great! My version involved skipping chicken and sausage and instead tossing a bunch of creole seasoned salmon chunks on top with some red wine o so that the salmon gets poached above the rest of the ingredients. This turned out really great and I would definitely recommend. The key is waiting to add the salmon until about 15 minutes before the rice would be tender. I got about 15 thumbs up for this one.
February 19, 2010 at 12:52 PM — Thom
clarification
The 15 thumbs were fifteen people giving the thumb up- Not 7 and a half people giving two thumbs up.
February 19, 2010 at 02:40 PM — Thom
NOLA Native Seal of Approval
I am very particular about my Cajun/Creole foods, being a native of Louisiana. This jambalaya is really one of the best I have had!
April 11, 2010 at 04:15 PM — moongoat
LOVED IT
I have made a couple of other jambalaya recipes and I liked those, but my husband was not crazy about them, nor my kids. I made this one and everyone loved it- I cut the cayenne so the kids would eat it, but only by half- and they still ate it!! THis version is MUCH hardier than the ones I have made in the past, and it will be my standard going forward. It was really, really good!!!
February 14, 2011 at 10:50 PM — Anonymous (not verified)
Vegetarian version
This recipe sounded great and I LOVE jambalaya so I made a few substitutions in order to make a vegetarian version. Skip the chicken and sausage and instead just add Field Roast's Vegan Apple and Sage sausage (3-4 links). Rather than cooking during step one, add the sausage just before removing from oven. Vegetable broth purchased in bulk substituted nicely for the chicken broth.
November 12, 2009 at 01:15 PM — rachel.cowgill