Chicken and Sausage Jambalaya
New Orleans comfort food! The perfect blending of Louisiana’s French and Spanish influences with their Creole heritage.
The base for most Jambalayas is called a Trinity. It’s equal part celery, red pepper, green pepper and onion. This is the perfect flavour base for many dishes in the south and throughout the world.
I generally like to cook the vegetables with butter and a touch of creole spice to give it a slightly deeper richer flavour.
There are two versions of Creole style Jambalaya, one called City Creole (or red jambalaya) and the other called Rural Jambalaya. The main difference is that the City version is cooked with tomatoes and the rural version isn’t but gets its brown colour from the bits of the meats cooked into the bottom of the cast iron pan.
This really is a very simple dish to make although the ingredients and process sound a bit lengthy.
- 1/4 cup butter
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped
- 1 large red pepper, seeded and chopped
- 1 cup celery, chopped
- 1 pound Blue Goose Pure Food Spanish Sausage, sliced into 3/4 inch rounds
- 1 pound Blue Goose Pure Foods Boneless Skinless chicken breast meat, cubed
- 28oz can of diced tomatoes
- 15oz bottle passata
- 2 bay leaves
- 1 cup chicken broth
- 2 teaspoons creole or Cajun seasoning
- 1 1/2 cups uncooked long grain rice
- *Chopped green onions and parsley for garnish
- Place butter, garlic, onion, peppers and celery in a large dutch oven on medium and half the creole spice. Saute until soft.
- Add chicken, sausage, diced tomatoes, passata, broth, bay leaves, creole seasoning and rice.
- Cover and place in oven for 45 min or until rice is tender and most of the liquid has been absorbed.
- Serve immediately with green onion and parsley.
- Best served with a simple salad and fresh baguette