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RBR Tailgating | Chicken and Andouille Jambalaya

Let it never be said I am not sensitive to the requests of the commentariat and from time to time actually remember things that were said. So by popular demand, I give you jambalaya. This was my first time to make it, but I was pretty pleased with the results. Could have used a little more cayenne, but that's probably just me, and overall I liked it. As for it's cajun authenticity I have no idea since I got the recipe off the Food Network (though curiously theirs didn't include the celery), so hopefully the ATVS guys aren't reading this and laughing their heads off.



1/2 cup vegetable oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
3 teaspoons salt
2 teaspoons cayenne pepper
1 pound andouille sausage cut into 1/4 inch slices
2 lbs boneless white and dark chicken meat cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions


Heat the oil in a large dutch oven over medium heat.

Add the vegetables, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized.

Add the sausage and cook, stirring often for 10 to 15 minutes.

Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes.

Add the rice and stir for 2 to 3 minutes to coat it evenly.

Add the water, stir to combine, and cover.

Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.

Remove the pot from the heat and let stand, covered for 2 to 3 minutes.

Remove the bay leaves. Stir in the green onions and serve.