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Brian Carson
Chef
00:30
Prep
00:50
Cook
01:20
Total Time
Ingredients & Directions
Directions
Chicken Jambalaya
2 tablespoons
Olive oil
1/2 cup
Garlic, chopped
1 cup
Green bell pepper, medium diced
1 cup
Celery, medium diced
2 cups
Onion, medium diced
1/2 pound
Springer Mountain Farms Chicken Thighs, 1" chunks
1 cup
Cajun sausage, 1/4" rings
1 cup
Tomato, medium diced or 1 can diced tomatoes
2 tablespoons
Tomato paste
2 tablespoons
Paprika
1 tablespoon
Cayenne pepper
2 cups
Jasmine rice
1/4 cup
Fresh rosemary, minced
1/4 cup
Fresh parsley, minced
1 quart
Chicken stock
1 cup
Frozen crawfish tail, whole (add extra shrimp if crawfish unavailable)
1 cup
Fresh shrimp, peeled and deveined
1/2 cup
Parsley, chopped
Lemon wedges for garnish
Hot sauce for garnish
- In large dutch oven heat oil over medium heat.
- Sauté garlic, bell peppers, celery, and onion together until onions are translucent about 3 minutes.
- Add chicken and sausage and mix well.
- Add tomatoes and cook until moisture is released about 5 minutes.
- Stir in tomato paste and dry spices, cook until color is brick red about 5; minutes stir every 2 minutes with a wooden spoon.
- Add rice, herbs, chicken stock, and sausage; mix well and cook for 6 minutes.
- Reduce heat to medium-low, cover and simmer for 20 minutes, or until liquid is almost soaked up; stir every 5 minutes.
- Remove lid, add shrimp, recover and cook 7 minutes, or until all meat is cooked thoroughly and rice is al dente.
- Fluff rice with a fork and garnish with parsley. Serve with lemon wedges and hot sauce.
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Yield: 4
00:30
Prep
00:50
Cook
01:20 Total Time
Ingredients
Directions
Chicken Jambalaya
2 tablespoons
Olive oil
1/2 cup
Garlic, chopped
1 cup
Green bell pepper, medium diced
1 cup
Celery, medium diced
2 cups
Onion, medium diced
1/2 pound
Springer Mountain Farms Chicken Thighs, 1" chunks
1 cup
Cajun sausage, 1/4" rings
1 cup
Tomato, medium diced or 1 can diced tomatoes
2 tablespoons
Tomato paste
2 tablespoons
Paprika
1 tablespoon
Cayenne pepper
2 cups
Jasmine rice
1/4 cup
Fresh rosemary, minced
1/4 cup
Fresh parsley, minced
1 quart
Chicken stock
1 cup
Frozen crawfish tail, whole (add extra shrimp if crawfish unavailable)
1 cup
Fresh shrimp, peeled and deveined
1/2 cup
Parsley, chopped
Lemon wedges for garnish
Hot sauce for garnish
- In large dutch oven heat oil over medium heat.
- Sauté garlic, bell peppers, celery, and onion together until onions are translucent about 3 minutes.
- Add chicken and sausage and mix well.
- Add tomatoes and cook until moisture is released about 5 minutes.
- Stir in tomato paste and dry spices, cook until color is brick red about 5; minutes stir every 2 minutes with a wooden spoon.
- Add rice, herbs, chicken stock, and sausage; mix well and cook for 6 minutes.
- Reduce heat to medium-low, cover and simmer for 20 minutes, or until liquid is almost soaked up; stir every 5 minutes.
- Remove lid, add shrimp, recover and cook 7 minutes, or until all meat is cooked thoroughly and rice is al dente.
- Fluff rice with a fork and garnish with parsley. Serve with lemon wedges and hot sauce.
