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Chicken Jambalaya

Here's a really easy dish to throw together when you come home late. It's really good and great for lunch the next day. It's worth searching for the medium grain rice, as it does give it a more creamy texture.

When visiting the countryside of Louisiana, I found a small church fair and tasted this done over an open fire. The smoky flavor and creamy texture was unlike anything I’d ever tasted.

After much experimenting, I found the perfect combination to recreate the special flavor I remembered. Maybe one day I’ll get back and try the gumbo.


2 lbs of boneless Chicken breast, cut into 2 inch pieces
4  Tbsp of Vegetable oil
¾  lb of Andouille sausage, cut into quarter inch cubes
1 cup of green Pepper
2 cups of Onion, chopped medium
5 cloves of Garlic
1 tsp. Sugar
2 bay leaves
1 Tbsp Cayenne pepper
Freshly ground Black Pepper
2 tsp. Liquid smoke
4 cups of unsalted Chicken stock
2 cups of Rice, medium grain is best
1 cup of Green onions

Preheat your pan and oil, and render down the Andouille until well browned. Remove the Andouille and caramelize the green pepper, onion and garlic. Add the chicken and brown.

Add all of the spices, sugar and liquid smoke and mix well. Now add the rice and cook for a few minutes until it is well coated. Keep stirring to avoid burning it.

Add the chicken stock slowly, and bring the mixture back to a boil. Cover and cook on lowest heat until the liquid is completely absorbed. Usually about 30 minutes.

Remove from the heat, stir in the green onions and serve with hot sauce on the side.


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