Now I will start this with a disclaimer before people go crazy…..no this isn’t authentic Cajun southern Jambalaya. But it’s pretty close and very delicious. It also uses chicken sausage to cut down on fat. I got this Johnsonville chicken sausage on sale at the store and wanted to do something really fun and flavorful that accompanied the flavors already in the sausage. This Chicken Sausage Jambalaya comes out amazing with that heat that hits you after a few bites.
Ingredients:
12 oz chicken sausage
2 tablespoons olive oil
1/2 white onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
3 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and pepper
1 tablespoon Cajun seasoning (see here)
1 cup rice
Instructions:
1) In a large pot or Dutch oven, brown the sausage on all sides on medium high heat. Remove and set aside.
2) Add olive oil to pot, then onions and pepper. Cook for 5-7 minutes, stirring a lot, until softened. Add garlic and cook another minute.
3) Add chicken stock and Worcestershire sauce. Season with salt, pepper and Cajun seasoning.
4) Bring to a boil and return the sausage to the pot. Cook for 10 minutes.
5) Add the rice, lower the heat for medium low and cover. Cook for 40-45 minutes until the liquid has been absorbed.
Ingredients
- 12 oz chicken sausage
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 1 tablespoon Cajun seasoning
- 1 cup rice
Method
- In a large pot or Dutch oven, brown the sausage on all sides on medium high heat. Remove and set aside.
- Add olive oil to pot, then onions and pepper. Cook for 5-7 minutes, stirring a lot, until softened. Add garlic and cook another minute.
- Add chicken stock and Worcestershire sauce. Season with salt, pepper and Cajun seasoning.
- Bring to a boil and return the sausage to the pot. Cook for 10 minutes.
- Add the rice, lower the heat for medium low and cover. Cook for 40-45 minutes until the liquid has been absorbed.
Do you use uncooked rice in this recipe?