Sausage JambalayaNovember 20, 2015 • By Great Chefs
By Great Chefs November 20, 2015
Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy French bread is a perfect accompaniment to this one-dish meal.
- Smoked Sausage - 2 pounds, such as andouille, sliced into coins
- Onion - 1, finely chopped
- Celery Stalk - 1, finely chopped
- Green Bell Pepper - 1/2, seeded and finely chopped
- Garlic Clove - 1, minced
- Parsley - 1/4 cup, chopped
- Water - 6 cups
- Red Wine - 2 cups
- Turkey or Chicken Breast - 2 pounds, cubed
- Cayenne Pepper - 1 tablespoon (adjust for personal taste)
- Granulated Garlic - 1 tablespoon
- MSG - 1 teaspoon
- Salt - 1 tablespoon
- Chicken Base - 1 tablespoon (chicken stock which has been boiled down until it becomes pasty)
- White rice - 4 cups
- Green Onions - 4, green part only, finely chopped
In a large pot, saute the sausage until it begins to brown, then add the onion, celery, green pepper, garlic, and parsley. Cook just until the vegetables are tender. Add the water, wine, turkey or chicken, seasonings, and chicken base. Cover and bring the mixture to a boil. Boil for 5 minutes, then add the rice. Simmer, covered, for 20 minutes, or until the rice is tender. Stir occasionally during cooking.
To serve: Place in a large serving dish and sprinkle with chopped green onions.