This is one of Joe Cahn’s favorite tailgate recipes, because
you can put just about anything in it - if it walks, crawls, swims
or flies - it can be thrown into the jambalaya. Everything goes
into one pot, so clean up’s a breeze.
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch
- Salt and ground black pepper
- 1/4 cup vegetable oil
- 1 1/2 lbs sausage, cut in 1/4-inch slices
- 4 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped green bell pepper
- 1 tbsp minced garlic
- 5 cups chicken stock (or water flavored with chicken bouillon)
- 2 tbsp Kitchen Bouquet (browning agent)*
- 2 tbsp seasoning salt
- 4 cups uncooked long grain white rice
- 2 cups sliced green onion
Season chicken with salt and pepper; brown in hot oil in 8-quart
Dutch oven or stockpot over medium-high heat. Add sausage; cook
5 to 7 minutes. Remove chicken and sausage from pan; set aside.
Add onions, celery, green peppers and garlic; cook, stirring 7 to
10 minutes or until vegetables begin to wilt. Stir in chicken stock,
reserved chicken and sausage, seasoning salt and Kitchen Bouquet.
Bring to a boil; add rice and return to a boil, cover and reduce
heat to simmer. Cook 10 minutes; remove cover and stir. Replace
cover and cook 15 to 20 minutes or until liquid is absorbed and
rice is tender. Stir in green onions.
*For red jambalaya, substitute two tablespoons paprika.
- Use 1 cup of rice for every 2 cups of vegetables (onions, celery,
- Use 1 1/4 cups liquid for every 1 cup of uncooked rice.
- 1 cup of uncooked rice will make 3 cups of cooked rice, season
- Cook jambalaya for a total of 25 to 30 minutes, stirring well
after 10 minutes.