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Category: Stews
Prep Time: Cook Time: Total Time:
3 tbsp butter
2 tbsp olive oil
2 lbs bone-in chicken, white, dark or mixed
1 lb mild andouille or smoked sausage
Kosher salt & fresh cracked pepper
1 tbsp canola or olive oil
1 large onion, chopped
1 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/2 tsp fresh ground pepper
1/2 tsp white pepper
1/2 to 1 tsp Cajun/Creole seasoning, or to taste
2 quarts (8 cups) of chicken stock
4 cupslong grain rice
3 to 4 tbsp butter, cut into chunks (can omit if using dark or mixed chicken)
Chopped parsley, to garnish
Hot pepper sauce, for the table
Preheat oven to 475.
Melt 3 tbsp butter with 2 tbsp olive oil on a baking pan in the oven. Dredge the chicken in the butter and olive oil mix turning to coat both sides. Sprinkle both sides with salt and pepper. Line the sausages on the pan with the chicken. Roast for 15 minutes; turn the chicken and the sausage and return to the oven to finish cooking – another 20 to 30 minutes, or until juices run clear. Drain on a paper towel and set aside to cool.
Reduce oven temperature to 350.
In a large cast iron Dutch oven, heat the olive oil and saute the onion until tender. Add the garlic and cook another minute. Add the thyme, basil, black pepper, white pepper, and Cajun seasoning. Cook and stir for 3 minutes. Stir in the chicken stock and bring to a boil.
Coarsely chop up the roasted sausage; skin, debone and chop the chicken. When stock comes to a boil, add the rice and stir in. Return to a boil. Add the chicken and sausage, dot with butter, if using, stir, cover the pot and place it into the oven.
Bake, covered, at 350 degrees for 25 to 30 minutes. Spoon into serving dishes with a side salad or green veggie, and a bottle of hot pepper sauce at the table. Makes a massive amount of jambalaya. Reheat leftovers covered in the microwave.
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OVEN BAKED CAJUN CHICKEN AND SAUSAGE JAMBALAYA
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Category: Stews
Prep Time: Cook Time: Total Time:
3 tbsp butter
2 tbsp olive oil
2 lbs bone-in chicken, white, dark or mixed
1 lb mild andouille or smoked sausage
Kosher salt & fresh cracked pepper
1 tbsp canola or olive oil
1 large onion, chopped
1 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/2 tsp fresh ground pepper
1/2 tsp white pepper
1/2 to 1 tsp Cajun/Creole seasoning, or to taste
2 quarts (8 cups) of chicken stock
4 cupslong grain rice
3 to 4 tbsp butter, cut into chunks (can omit if using dark or mixed chicken)
Chopped parsley, to garnish
Hot pepper sauce, for the table
Preheat oven to 475.
Melt 3 tbsp butter with 2 tbsp olive oil on a baking pan in the oven. Dredge the chicken in the butter and olive oil mix turning to coat both sides. Sprinkle both sides with salt and pepper. Line the sausages on the pan with the chicken. Roast for 15 minutes; turn the chicken and the sausage and return to the oven to finish cooking – another 20 to 30 minutes, or until juices run clear. Drain on a paper towel and set aside to cool.
Reduce oven temperature to 350.
In a large cast iron Dutch oven, heat the olive oil and saute the onion until tender. Add the garlic and cook another minute. Add the thyme, basil, black pepper, white pepper, and Cajun seasoning. Cook and stir for 3 minutes. Stir in the chicken stock and bring to a boil.
Coarsely chop up the roasted sausage; skin, debone and chop the chicken. When stock comes to a boil, add the rice and stir in. Return to a boil. Add the chicken and sausage, dot with butter, if using, stir, cover the pot and place it into the oven.
Bake, covered, at 350 degrees for 25 to 30 minutes. Spoon into serving dishes with a side salad or green veggie, and a bottle of hot pepper sauce at the table. Makes a massive amount of jambalaya. Reheat leftovers covered in the microwave.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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