Chicken and Sausage Jambalaya from Paul Prudhomme
Updated: Mar 21
This week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya. If you can't find the Chef Paul products in the recipe, substitute like products.
1 1/2 tablespoons Chicken or Beef fat, pork lard, butter , or oil
2/3 cup (about 3 ounces) Chef Paul Prudhomme's Tasso
1 cup (about 6 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped
1 1/2 cups chopped Onions
1 cup chopped Celery
3/4 cup chopped Green Bell Pepper
1 1/2 cups bite-size pieces Chicken
2 tablespoons Chef Paul Prudhomme's Seafood Magic, Poultry Magic, or Meat Magic
2 Bay Leaves
1 1/2 teaspoons minced fresh Garlic
4 medium-size fresh Tomatoes, peeled and chopped
3/4 cup Tomato Sauce
2 cups Chicken Stock
1/2 cup Green Onions
2 cups uncooked rice, preferably converted
Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes.
Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes.
Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the magic seasoning blend, bay leaves and garlic.
Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.
Preheat oven to 350℉.
Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes.
Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes.
Add the rice. Stir well an remove from the heat. Transfer to an ungreased 8x8-inch baking pan, cover snugly with aluminum foil, and bake until the rice is tender, but still a bit crunchy, about 20 minutes.
Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.
Good Cooking, Good Eating and Good Living!!!