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Author Topic: Chicken & Sausage Jambalaya  (Read 10972 times)
SB 44 Champs
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Bubba Queing in Thibodaux, LA


« on: May 16, 2010, 01:35:00 PM »

Chicken & Sausage Jambalaya

One 3 to 4 pound hen cut into serving pieces
1 lb smoked sausage
2.5 cups par-boiled rice - uncooked (par-boiled rice does not stick)
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups chicken stock
1 tablespoon salt, or to taste
2 tablespoons granulated garlic
1 cup green onions - chopped
1/2 cup green peppers  -chopped
1/2 cup celery - chopped fine
2 bay leaves
 cup parsley
1/4 teaspoon black pepper
Red pepper or chipotle powder to taste or both
Louisiana Gold Pepper Sauce or hot sauce. Add according to taste. I usually add 1-2 tablespoons. It all depends how much heat you want.

Fry chicken in cooking oil until golden brown. Or the checken can be smoked on your KEG. Remove chicken and leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with chicken, onions, green pepper, celery, green onions & bay leaves. Cover and cook for 15 minutes to blend flavors. Add 6 cups of stock and bring back to a rolling boil (note water level). . Cook 20 minutes. If necessary, add enough stock to bring back to previous level. Return to a rolling boil, and add rice, black pepper, salt, garlic and pepper sauce. Simmer uncovered for about 10 minutes - turn rice scraping from the bottom.  Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Add parsley and turn rice once more, and turn fire off. Uncover & let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the red pepper.   Adjust seasoning to taste.

Browning onions


Browning sausage


Smoked Chicken


Onions & peppers simmering


Everything togetner-simmering


Finished product

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Bubba Keg
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« Reply #1 on: May 16, 2010, 01:43:58 PM »

A creole masterpiece!  Looks gerat.
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TAURUS BBQ
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« Reply #2 on: May 16, 2010, 04:47:00 PM »

NICE !!  Grin
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« Reply #3 on: May 16, 2010, 04:53:17 PM »

I really have to learn to type!
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For over a thousand generations the Jedi Knights were the guardians of peace and justice in the Old Republic. Before the dark times. Before the Empire
BirdNerd
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« Reply #4 on: May 16, 2010, 04:58:24 PM »

Nice SB44! Another of your recipes that I need to do soon!

- Bird
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BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #5 on: May 16, 2010, 05:00:15 PM »

RB, we got another recipe forum candidate!!!

BakonG
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SB 44 Champs
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Bubba Queing in Thibodaux, LA


« Reply #6 on: May 16, 2010, 05:21:03 PM »

This is the first time I used chicken I smoked on the grill. It does give it a slight smokey taste, which I think enhances the dish.
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Bubba Keg
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ronbeaux
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« Reply #7 on: May 16, 2010, 05:35:13 PM »

Looks great SB 44(Whoo Yaaa! Who Dat!)

I used smoked chicken and duck all the time in gumbo. Usually not in jambalaya though. Sounds interesting.
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Is it burnt??
SB 44 Champs
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Bubba Queing in Thibodaux, LA


« Reply #8 on: May 16, 2010, 05:40:09 PM »

I have not tried it in gumbo yet, but that will be the first one later this year.
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Bubba Keg
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« Reply #9 on: May 16, 2010, 06:14:24 PM »

I think Darren Sharper re-signed with New Orleans because the food was this good!   Shocked
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RNF
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South East Oklahoma


« Reply #10 on: May 16, 2010, 06:37:35 PM »

SB 44 Champs,

Jambalaya looks awesome, I have not tried it with smoked chicken and sausage I need to fix that soon . Wink
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #11 on: May 16, 2010, 08:10:36 PM »

Ya, I need to give this a try.  Was going to do a low country boil for Memorial Day.  This could replace it!

Thanks,
Boat
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Ghiizhar
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« Reply #12 on: May 16, 2010, 08:46:12 PM »

THANKS!
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sconner
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« Reply #13 on: May 16, 2010, 08:47:15 PM »

What he said!  ^^^^^^^^^^^^^^^

Thanks!

sconner
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Duke City Smoke
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Got Smoke? Albuquerque, NM


« Reply #14 on: May 16, 2010, 08:52:02 PM »

What he said!  ^^^^^^^^^^^^^^^

Thanks!

sconner

+1
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