Ever since Sarah & I were little we can remember my dad making his delicious jambalaya. It seemed like the pot was endless and so many gathered around the table to partake! This recipe is not your typical jambalaya, but you can easily add in your favorite traditional jambalaya ingredients if you like!
1/2 cup vegetable oil – 3 large onions, chopped – 1 red pepper, chopped – 1 green pepper, chopped – 4 cloves of garlic, minced – 4 carrots, sliced – 4 celery stalks, sliced – 2 cans of diced tomatoes – 3 teaspoons salt – 1 tablespoon cajun spice or 1 1/4 teaspoon cayenne pepper – 3 bay leaves – 3 cups rice – 1 lbs. andouille sausage, split lengthwise and cut into 1/4″ slices – 2 lbs. chicken breast – 2 cups chicken stock – 4 cups water
(Note : This recipe can easily be halved.)
In a large pot, heat the water and chicken stock to a boil. Add the cajun spice and chicken breasts. Cover and cook at a gentle boil for about 15 minutes. Remove the chicken and let it cool.
Meanwhile, in a large pan heat the oil and add the garlic. Saute for 1 minute. Add the onions and peppers and cook for about 15 minutes until they are soft and begin to caramelize. Remove to a bowl. Add the sausage and cook until lightly browned. Stir frequently to loosen the browned vegetables. Transfer the sausage-vegetable mixture to the pot and deglaze the pan with some of the stock. Transfer the stock back to the pot.
Cut the chicken into bite-sized cubes and add to the pot. Add the carrots, celery, salt, bay leaves, diced tomatoes (with juice) and rice to the pot. Stir to combine the ingredients. Cover and cook over medium heat at a low boil for 30 to 35 minutes until the liquid is absorbed.
Yum! I hope you enjoy this recipe as much as we have over the years! It’s truly delicious!