Justin Wilson's Jambalaya (Jud's version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 - 2 lbs. boneless, skinless chicken breast cut into bite-sized pieces1 1/2 - 2 lbs. boneless, skinless chicken thighs cut into bite-sized pieces1/2 cup canola oil2 medium onions, chopped1 green bell pepper, chopped1 cup fresh parsley, chopped1 cup green onions, chopped2 pounds smoked sausage, sliced 1/4 inch thick (andouille is traditional)3 cups long grain rice8 cups chicken stock2 tablespoon garlic, chopped (app. 2 cloves)2 tsp kosher salt, or to taste1 tsp ground cayenne (red) pepper, or to taste
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.
Nutritional Info 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
Member Reviews