Chicken & Sausage Jambalaya

[44 bbq]

My grand-daughter wanted jambalaya so who am I to disappoint?
Started off by smoking a chicken. While the chicken was being kissed w a little smoke, prepped all the other ingredients.
The best part was the scorched pieces at the bottom of the pot and watching my GD devour a bowl.
Here's a few pictures.
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[bwerth42]

That looks great. When will someone invent smell-o-vision?

[barkonbutts]

Oh yeah looking gooooood!

[44 bbq]

Smell O Vision would be great. Been waiting years for that invention.

[sweet_magnolia]

Looks fantastic!

[erain]

Some of the best looking Jambalaya I have seen. One day I gotta make some...

[Mark R]

Oh yea, dat good!

[BIGGLOPEZ]

Looks Awesome, I am going to try and make some one day as it has everything I enjoy eating...

[44 bbq]

The black pieces on the bottom of the cast iron pot is the best. Scrap that up and mix into the jambalaya- Some good. Gonna have to cook another batch on New Years day-depending how I feel.

[SQWIB]

Looks perfect, I'm with Erain on this... care to post a recipe?
Thanks for sharing

[44 bbq]

Here's the recipe I use.
Ingredients:
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
4 cloves garlic, minced
3 teaspoons salt, or to taste
1 1/4 teaspoons cayenne, or to taste
black pepper, to taste
1 teasspoon to 1 tablespoon hot sauce (I use Tabasco brand), optional
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch slices
1 1/2 - 2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice (I use Zatarains par-boiled rice. Wally world has their own brand of par-boiled rice if Zatarains is not available)
1/2 c tomato sauce
1.5 cups water
4 cups chicken stock
1 cup chopped green onions

Directions:
1.Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
2.Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken, garlic and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
3.Add the rice and stir for 2 to 3 minutes to coat evenly. Add the liquid ingredients, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
4.Stir in the green onions and serve.
5.Yield: 10 to 12 servings

Note 1: You can boil the chicken and use the stock or you can smoke the chicken and use store bought stock. I prefer to smoke my chicken and use store bought chicken stock, not broth.
Note 2: Use a cast iron pot to brown the veggies. Makes a world of difference.
Note 3: Once the liquid is added, you can taste and adjust seasoning as needed or you can wait until done and adjust each plate as needed.

[Sam3]

That looks great! Thanks for sharing the recipe too!

[Fishawn]

Great looking dish

[SQWIB]

Thanks for the recipe... dropped it in my recipe folder.