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
- 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
- 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.