{"id":89,"date":"2008-09-04T09:59:13","date_gmt":"2008-09-04T13:59:13","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=89"},"modified":"2011-01-25T07:29:23","modified_gmt":"2011-01-25T12:29:23","slug":"chicken-sausage-jambalaya","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/chicken-sausage-jambalaya\/","title":{"rendered":"Chicken and Sausage Jambalaya"},"content":{"rendered":"

\"\"I made this Chicken and Sausage Jambalaya<\/em> on Saturday (August 30, 2008)\u00a0as part of my weekend culinary extravangaza while we had guests in town for the Labor Day Holiday! This is my typical jambalaya\u00a0preparation, and I actually documented it as I went along with pen and note paper so that it would eventually be recorded in the blog and\u00a0ultimately in my cookbook.<\/p>\n

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Chicken and Sausage Jambalaya<\/strong><\/span><\/span><\/em><\/p>\n

<\/em>\u00a0<\/p>\n

<\/em>\u00a0<\/p>\n

<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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Ingredients<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

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\u00bd<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

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Olive oil<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Lb.<\/span><\/p>\n<\/td>\n

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Smoked sausage, sliced<\/span><\/p>\n<\/td>\n<\/tr>\n

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2 \u00bd<\/span><\/p>\n<\/td>\n

\n

Lb.<\/span><\/p>\n<\/td>\n

\n

Chicken meat, white and dark boneless, cubed<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/span><\/p>\n<\/td>\n

\n

Tbsp<\/span><\/p>\n<\/td>\n

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Cajun Chef Ryan\u2019s Cajun Spice Blend <\/span><\/p>\n<\/td>\n<\/tr>\n

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3<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

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Onions, diced<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

3<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

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Celery, diced<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

3<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

\n

Green Bell pepper, diced<\/span><\/p>\n<\/td>\n<\/tr>\n

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2<\/span><\/p>\n<\/td>\n

\n

Tbsp<\/span><\/p>\n<\/td>\n

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Garlic, minced<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/span><\/p>\n<\/td>\n

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Tsp<\/span><\/p>\n<\/td>\n

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Dry Mustard<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Tsp<\/span><\/p>\n<\/td>\n

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Thyme<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

\n

Smoky Paprika<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

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Tsp<\/span><\/p>\n<\/td>\n

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Cumin<\/span><\/p>\n<\/td>\n<\/tr>\n

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2<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

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Tomatoes, diced<\/span><\/p>\n<\/td>\n<\/tr>\n

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4<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

\n

Chicken stock<\/span><\/p>\n<\/td>\n<\/tr>\n

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3<\/span><\/p>\n<\/td>\n

\n

Cups<\/span><\/p>\n<\/td>\n

\n

Converted Rice<\/span><\/p>\n<\/td>\n<\/tr>\n

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\u00be<\/span><\/p>\n<\/td>\n

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Tbsp<\/span><\/p>\n<\/td>\n

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Crystal<\/span> hot sauce (or any Louisiana brand)<\/span><\/p>\n<\/td>\n<\/tr>\n

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1<\/span><\/p>\n<\/td>\n

\n

Tbsp<\/span><\/p>\n<\/td>\n

\n

Worcestershire sauce<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/span><\/p>\n<\/td>\n

\n

Cup<\/span><\/p>\n<\/td>\n

\n

Green onions, chopped<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

\u00a0<\/p>\n

Procedure Steps<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

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1.<\/span><\/p>\n<\/td>\n

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Saut\u00e9 the smoked sausage in a large stock pot with a little olive oil until browned.<\/span><\/p>\n<\/td>\n<\/tr>\n

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2.<\/span><\/p>\n<\/td>\n

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Season the raw chicken meat with the Cajun Chef Ryan\u2019s Cajun spice blend and reserve for later in the recipe.<\/span><\/p>\n<\/td>\n<\/tr>\n

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3.<\/span><\/p>\n<\/td>\n

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Add the onions, celery and bell pepper to the browned sausage in the stock pot and continue to saut\u00e9 until soft and the onions are translucent. Add the garlic and stir well.<\/span><\/p>\n<\/td>\n<\/tr>\n

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4.<\/span><\/p>\n<\/td>\n

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Sprinkle in all the herbs and seasonings and stir well and allow to simmer.<\/span><\/p>\n<\/td>\n<\/tr>\n

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5.<\/span><\/p>\n<\/td>\n

\n

Add the tomatoes and the chicken stock and bring to a boil.<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

6.<\/span><\/p>\n<\/td>\n

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Add the seasoned chicken cubes and stir well.<\/span><\/p>\n<\/td>\n<\/tr>\n

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7.<\/span><\/p>\n<\/td>\n

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Stir in the rice and then the Crystal hot sauce and Worcestershire sauce and stir well.<\/span><\/p>\n<\/td>\n<\/tr>\n

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8.<\/span><\/p>\n<\/td>\n

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Allow the rice to cook covered and stir the mixture on occasion to prevent the rice from sticking to the bottom of the pot.<\/span><\/p>\n<\/td>\n<\/tr>\n

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9.<\/span><\/p>\n<\/td>\n

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Once the rice has absorbed all the liquid add the green onions and stir well.<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

<\/em>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this Chicken and Sausage Jambalaya on Saturday (August 30, 2008)\u00a0as part of my weekend culinary extravangaza while we had guests in town for the Labor Day Holiday! This is my typical jambalaya\u00a0preparation, and I actually documented it as I went along with pen and note paper so that it would eventually be recorded […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,163,54,69,11],"tags":[2051,2088,72,2073,2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t