Jambalaya originated in the Caribbean Islands and is a dish made with meats and vegetables and adding stock and rice. It is a close cousin to the Spanish paella - minus the saffron. This recipe includes chicken and Andouille sausage, giving it a flavorful & delicious spice.
Author: Ana Quincoces
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
olive oil 4 tablespoons
boneless skinless chicken breasts 2
ounces Andouille sausage 8 ounces
large sweet yellow onion 1
small red or green bell pepper 1
celery ½ cup
garlic 2 tablespoons
cayenne pepper or to taste ½ teaspoon
onion powder 1 tablespoon
salt & black pepper to taste
can fire roasted tomatoes 1 (12 ounce)
uncooked converted white rice (Like Uncle Ben’s) 2 cups
chicken stock (double it for brown rice) 4½ cups
bay leaves 3
Worcestershire sauce 1 tablespoon
hot pepper sauce 1 teaspoon
Preparation
Heat oil in your large IMUSA CALDERO to medium high heat.
In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.
Recipe by IMUSA at https://www.imusausa.com/jambalaya/