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.
- 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
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.
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