Ingredients
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1
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Chicken & Sausage: Justin Wilson Style, Woooo-weeee !!! (You would have to know him) Very simple to make and easy to freeze (before final cooking), to make for an extremely quick and delicious dinner You will love it!!! As Justin would say I Garrrronnnnntteee It !!! (You would have to know him) Enjoy! Edited: One reviewer suggested cutting the rice down to 3 cups and the chicken broth down to 6 cups I would tend to agree, so the recipe has been updated I just make batches upon batches of this to serve to roughly 50+ people at a time, either to take to the local home-less men that stay in the church basement once a week in town, or to our county’s battered women & childrens shelter So yes, I guess I do feed a lot of starving students , and I am kinda stingy with the meats (I’m not rich) So you can use a 8 cup broth to 4 cup rice ratio, if need be So just use your own judgement call on the amounts you decide to use Great thanks to everyone who have tried this , We enjoyed this jambalaya-style chicken and sausage I scaled the recipe back to 2 servings — as it’s just me and DH Even though the recipe was from Justin Wilson, I have to say that I missed having some crushed tomatoes and/or tomato paste which may not be conventional, but none-the-less they are ingredients that we generally add to this type of dish I also added less cayenne as used a spicy sausage Made for PRMR, March, 2013 , My wife was hounding me to use up the left over chicken and some smoked sausage that we had in the fridge I typed in those two ingredients and found this recipe What a great recipe It tasted great We only had green bell pepper (not a mixture of colors), but with the onion it worked out well I did cut the rice to 3c and broth down to 6c to make the dish blend better (meat to rice), but when feeding a crowd I understand the logic behind it I did take the advice and use a small Dutch oven to prepare this We will make this again Thanks, Rosie
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Steps
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1
Done
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Heat 2 Tblsp of Vegetable Oil in a Large, Deep Skillet or Small Dutch Oven. |
|
2
Done
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Add the Cubed Chicken, Sprinkled With Cajun Seasoning, and Brown It Until Almost Cooked Thru, Then Add Sliced Smoked Sausage (its Pre-Cooked). |
|
3
Done
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Add the Sliced Onions, Green Bell Peppers (i Sometimes Use a Mix of Green and Red, Depending What I Have on Hand), and Celery (if Using) and Saute For 2 Minutes. |
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4
Done
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Add the Rice, Chicken Broth, Salt, Cayenne Pepper (and Any Additional Cajun Seasoning to Taste). |
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5
Done
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Bring to a Low Boil, Reduce Heat to a Low Simmer and Cover. (extra Broth May Be Needed Toward the End of Cooking). |
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6
Done
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Simmer For Approx 20 Minutes, or Until Rice Is Tender. |
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7
Done
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Stir Once Thru-Out Cooking Time, but Keep Lid Closed and Make Sure not to Scorch the Bottom). |
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8
Done
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Check For Done-Ness by Tasting It! If the Rice Is Cooked and the Chicken Isn't Pink on the Inside, It's Done. |
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9
Done
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Sprinkle on a Little Fresh, Chopped Parsley and a Pinch of "gumbo File" After Plating, (if Desired). Serve and Enjoy! |
