Missy's Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Chicken Leg Quarters - 10 pound bagSliced Bryan's Smokey Hollow Smoked Sausage - 2 poundsDuced Onions - 2 mediumDiced Garlic - 4 clovesDried Parsley - 2 tablespoonsChicken Stock - 5 cupsTomato Sauce - 1 8 ounce canDiced Petite Tomatoes - 1 14.5 ounce canRice - 2 cups rawGranulated Sugar - 1 tablespoonChicken boullion cubes - 2Cayenne Pepper to tasteSalt to taste
Chicken Stock:
Place 10 pound bag of leg quarters, 1 diced onion, 2 diced cloves of garlic, 2 chicken boullion cubes, 1 tablespoon dried parsley, cayenne pepper and salt to taste in a large stockpot and cover with water. Bring to a boil over high heat. Lower heat to medium-high and boil uncovered until chicken is fully cooked (when skin pulls away from leg bone a bit). Remove chicken from stock. Strain stock and reserve five cups (with fat skimmed off). Debonechicken and dice meat. Discard skin and bones. Set meat aside.
Heat cast iron dutch oven on medium heat. Saute 2 pounds sliced sausage, 1 diced onion, and 2 cloves diced garlic until meat is cooked and seasonings are tender. Add 1 can tomato sauce, 1 can petite diced tomatoes, and 1 tablespoon sugar. Saute for about five minutes. Add five cups of reserved, skimmed chicken stock and raise heat to high until stock is boiling. Add diced chicken meat, 1 tablespoon dried parsley, salt and cayenne pepper to taste.
Add 2 cups raw rice to the mixture and return to a boil. Cover and reduce heat to medium-low. Cook for 25 minutes. Remove lid and gently fold mixture from bottom to top, careful not to stir. Stirring will make rice gunky. Cover and cook another 20 minutes or until rice is thoroughly cooked.
Yields 18 13/4-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user YATMAMA.
Place 10 pound bag of leg quarters, 1 diced onion, 2 diced cloves of garlic, 2 chicken boullion cubes, 1 tablespoon dried parsley, cayenne pepper and salt to taste in a large stockpot and cover with water. Bring to a boil over high heat. Lower heat to medium-high and boil uncovered until chicken is fully cooked (when skin pulls away from leg bone a bit). Remove chicken from stock. Strain stock and reserve five cups (with fat skimmed off). Debonechicken and dice meat. Discard skin and bones. Set meat aside.
Heat cast iron dutch oven on medium heat. Saute 2 pounds sliced sausage, 1 diced onion, and 2 cloves diced garlic until meat is cooked and seasonings are tender. Add 1 can tomato sauce, 1 can petite diced tomatoes, and 1 tablespoon sugar. Saute for about five minutes. Add five cups of reserved, skimmed chicken stock and raise heat to high until stock is boiling. Add diced chicken meat, 1 tablespoon dried parsley, salt and cayenne pepper to taste.
Add 2 cups raw rice to the mixture and return to a boil. Cover and reduce heat to medium-low. Cook for 25 minutes. Remove lid and gently fold mixture from bottom to top, careful not to stir. Stirring will make rice gunky. Cover and cook another 20 minutes or until rice is thoroughly cooked.
Yields 18 13/4-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user YATMAMA.
Nutritional Info Amount Per Serving
- Calories: 327.9
- Total Fat: 17.6 g
- Cholesterol: 81.4 mg
- Sodium: 793.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.7 g
- Protein: 22.6 g
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