- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 319.6
- Total Fat: 14.7 g
- Cholesterol: 55.7 mg
- Sodium: 430.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.0 g
- Protein: 19.7 g
Cajun Chicken and Pork JambalayaSubmitted by: BANTAMOM
IntroductionThis is the version cooked throughout most of Southern Louisiana, and is what my hometown means when calling themselves the "Jambalaya Capital of the World". It does not contain tomato like the Creole version usually made in New Orleans. This is the version cooked throughout most of Southern Louisiana, and is what my hometown means when calling themselves the "Jambalaya Capital of the World". It does not contain tomato like the Creole version usually made in New Orleans.
Photos taken from photobucket.com
1 whole chicken cut up
1 pound smoked sausage, sliced
1/2 pound cubed pork
1 Tablespoon Oil
2 onions, chopped
1 bell pepper
5 cups rice
1 tablespoon Tony Chachere's Creole Seasoning (*see note)
YIELD: 8-10 servings.
Notes: Tony Chachere's is a seasoning mixture containing mostly salt, red, white, and black peppers, garlic and onion powders, and a few other things. Substitute your favorite seasonings in its place.
Try to find a smoked sausage that is WELL smoked, they will be more wrinkled and darker in color. You will find they usually contain less fat.
This dish can also be made with just the chicken and sausage, or pork and sausage. The sausage is a key ingredient, and must be browned to give the rice it's brown color. Another factor in rice coloring is the carmalization of the onions. The darker the onion, the darker the rice. I still hit and miss with rice color, and I've been making this dish for over 25 years.
Garlic and celery can be added with the other vegetables, but be careful not to burn the garlic when sautéing.
Number of Servings: 10
Recipe submitted by SparkPeople user BANTAMOM.