St. chuck poolsidechicken jambalaya recipe

St. Chuck Poolside>Chicken Jambalaya recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering St. Chuck Poolside Chicken Jambalaya recipe - a delightful fusion of flavors that will transport you to the sunny poolside of Louisiana. This recipe combines tender chunks of chicken with a medley of aromatic vegetables, spicy Andouille sausage, and a rich blend of Creole spices. Perfectly simmered in a savory tomato-based sauce, this jambalaya is a crowd-pleasing dish that brings together the essence of Southern comfort food. Get ready to indulge in a hearty and satisfying meal that will leave you craving for more!

Keywords: St. Chuck, Poolside, Chicken Jambalaya, Louisiana, Creole spices

st. chuck poolsidechicken jambalaya recipe details

St. chuck poolsidechicken jambalaya recipe, recipe Rating: 4.7
Number of votes:121

Ingredients

1 large chicken fryer, cut up

2 quarts water

2 teaspoons salt

3 cups uncooked “converted” rice

2 bay leaves

2 pounds smoked sausage

1 large white onion, chopped

1 large green pepper, chopped

2 cloves garlic, minced

1 cup coarsely chopped celery

1/2 teaspoon hot sauce (optional)

2 bay leaves

1/4 teaspoon cayenne or red pepper (optional)

One 15-ounce can tomato sauce

One 10-ounce can Roteltomatoes

1/2 cup chopped green onions

Instructions:

Our little guest house has hosted many interesting groups, from dance troupes to international choirs, and even foreign journalists visiting the “real” USA. We often honor their visit with a simple meal by the pool, one which gives them a taste of our unique cuisine. This dish is good because, for one, it tastes good, and two, it is inexpensive to make for a crowd. It is particularly good cooked in advance and allowed to “mellow” for a day in the refrigerator.

Boil the chicken pieces in a large pot with water and salt. When tender, remove the chicken, reserving the stock. Tear the meat, discarding the skin, into bite-sized pieces. Cook the rice in 7 cups of the reserved stock seasoned with 2 bay leaves.

While the rice cooks, cut the sausage into bite-sized pieces and saute with the onion, green pepper, garlic, celery, hot sauce, 2 bay leaves, and cayenne pepper. Cook until tender, skim off the fat, and add the tomato sauce and tomatoes. Combine with the rice and the chicken pieces. Let the mixture sit for while for flavors to mingle. When ready to serve, add raw chopped green onions.

Serve with hot crispy bread and a good green salad with vinaigrette dressing.