Its Sunday Funday! Today we are doing a fun yet laid back Louisiana meal. I’m making jambalaya, roasted chicken and steamed cabbage slaw. Perfect meal that reminds me of Sundays at home in Lousiana.
There are a lot of different kinds of jambalaya. Mine is a simple chicken and sausage jambalaya.
Here’s what you’ll need:
- 1 1/2 pounds of boneless skinless chicken thighs
- 2 pounds of smoked sausage
- 1 pound of Tasso. If unable to find Tasso, you can use cappicola.
- 4 cups of brown rice
- 1 tablespoon all purpose flour
- 2 tablespoons of vegetable oil
- 2 medium onions, chopped
- 2 bell peppers, chopped
- 1 1/2 cups celery, chopped
- 3 cloves of garlic, chopped
- 2 tablespoons of Cajun seasoning
- 5 cups of chicken stock
- 2 bay leaves
- Fresh thyme
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- Chop sausage into half inch pieces and set aside.
- In a cast iron skillet, heat one tablespoon of vegetable oil, and add the boneless, skinless chicken thighs. Sprinkle with some Cajun seasoning and cook through. Remove chicken from skillet and set aside. Keep oil and drippings in the pan.
- In the same skillet the chicken was cooked in, add one more tablespoon of vegetable oil. Bring heat to medium high and add sausage.
- Add 1 tablespoon of flour and stir through until encorporated. Cook sausage until cooked or heated through, about 5 minutes.
- Remove sausage from the skillet while trying to preserve as much oil as possible in the skillet.
- Add the Tasso to the skillet to heat through, about 3 minutes.
- Remove Tasso and preserve as much oil as possible in the skillet.
- Add to the skillet, the onions, bell peppers, celery, garlic and tablespoon of Cajun seasoning. Sautéed until onions become golden brown, or for about 5 minutes. Be sure to scrape the bottom of the skillet to get the bits of meat stuck to the bottom.
- Then add, her chicken, sausage, ham, bay leaves, rice, chicken stock, 1 tablespoon Cajun spice and a small handful of chopped fresh thyme.
- Bring to a boil, reduce heat and simmer until the liquid is absorbed, about 25 minutes.
