Justin Wilson's Jambalaya (Jud's version)

Justin Wilson's Jambalaya (Jud's version)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 413.4
  • Total Fat: 25.6 g
  • Cholesterol: 79.9 mg
  • Sodium: 1,111.3 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 26.0 g

View full nutritional breakdown of Justin Wilson's Jambalaya (Jud's version) calories by ingredient


Introduction

A slightly altered version of Justin Wilson's tradition chicken and sausage jambalaya. (The original simply calls for oil and salt rather than canola oil and kosher salt. It also calls for a whole chicken rather than the breasts and thighs. The original also gives the option of chicken stock or water.) A slightly altered version of Justin Wilson's tradition chicken and sausage jambalaya. (The original simply calls for oil and salt rather than canola oil and kosher salt. It also calls for a whole chicken rather than the breasts and thighs. The original also gives the option of chicken stock or water.)
Number of Servings: 10

Ingredients

    1 1/2 - 2 lbs. boneless, skinless chicken breast cut into bite-sized pieces
    1 1/2 - 2 lbs. boneless, skinless chicken thighs cut into bite-sized pieces
    1/2 cup canola oil
    2 medium onions, chopped
    1 green bell pepper, chopped
    1 cup fresh parsley, chopped
    1 cup green onions, chopped
    2 pounds smoked sausage, sliced 1/4 inch thick (andouille is traditional)
    3 cups long grain rice
    8 cups chicken stock
    2 tablespoon garlic, chopped (app. 2 cloves)
    2 tsp kosher salt, or to taste
    1 tsp ground cayenne (red) pepper, or to taste

Directions

1) In a heavy, high-walled chicken fryer or large pot over medium heat, brown the chicken in the oil. 2) After the chicken has browned, remove it from the pot, leaving the juices. 3) Then add the onions, bell pepper, parsley, and green onions, and sauté in the remaining juices until the onions are transparent. 4) Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. 5) Bring to a boil and continue cooking until nearly all the water has boiled out. 6) Remove from heat, cover for at least 30 minutes.