Here is the Recipe: (adapted from food.com, by Miss Annie)
3 andouille sausage links, chopped (I used Aidell Cajun Style Andouille Sausage)
1 cup cooked chicken, diced, skin removed
2 tablespoons butter
1/4 cup onions, chopped
2 cloves garlic, minced
1/4 cup celery, chopped
1/4 cup bell peppers, chopped
1 can diced tomatoes, in tomato sauce
2/3 cup long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons cajun spices (I used Tony Chacheres Creole Seasoning)
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/4 cup chopped green onion
• Melt butter in a large skillet.
• Sauté the onion, garlic, celery and bell pepper until tender.
• Add tomatoes with sauce, rice, thyme, basil, cajun spices, pepper, chicken broth, chicken, and sausage; stir.
• Bring to a boil, then reduce heat to a simmer, and cook until rice is tender (about 20-25 minutes).
• Add green onion; stir.
This was pretty good, with fresh cornbread.
Next time, I’d definitely buy some fresh, raw andouille sausage; and precook it to remove some of the fat.
The Aidell brand has a very nice flavor, but I think it made the jambalaya a bit greasy.
If you try this, let me know how it turns out for you!
If you have a great jambalaya recipe…please share!
What’s the difference between cajun & creole cuisine? I’ve seen that the 2 aren’t interchangeable on some recipe sites.