Chicken and Sausage Jambalaya

Last night, excited for the beginning of Carnevale season (which is tomorrow *claps excitedly*), I was in a New Orleans mood. I also happened to have some lovely veggie stock in the fridge just calling for something to show it off and what better than rice? New Orleans + rice = Jambalaya!

I have historically not been impressed with chicken in jambalaya. It gets too boiled. I've tried pre -frying it and experimenting with seasoning combinations but it still tasted like a rubber chicken. And, alas, the answer is so easy. Simply put the chicken in last (after most of the water has been absorbed by the rice). Then it gets gently steamed rather that rubberized. Turns out tender and perfectly chicken flavored without any additional seasoning. Simply awesome.

Chicken and Sausage Jambalaya Recipe

3/4 cup chicken or vegetable stock

1/2 pound andouille or other spicy link sausage
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups chicken or veggie stock
1/4 - 1/2 tsp ground cayenne (depending on how spicy your sausage is)
2 bay leaves
1 1/2 tsp salt
1 pound boneless, skinless chicken breasts, cut into bite sized pieces

In a large saucepan, heat about a half cup of water to medium hot. Add the sausages and puncture the skins to release some of the fat into the pan, an turn from time to time until browned (5 to 10 minutes). Remove sausages to cutting board and cut into 1/4 inch slices once they are cool enough to handle. Pour off the pan drippings but don't wipe out the pan.

Add about another quarter cup of stock and heat to medium. Add onion, celery, bell pepper, and garlic to the pan and cook, covered, until the vegetables start to soften (about 5 minutes). Add the rice, broth, sausage, cayenne, bay leaves, and salt and increase the heat to bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender (about 5 minutes). Remove from the heat and let stand, covered, for about 2 minutes.

Remove bay leaves and serve family style in a big bowl.