Taste of Louisiana: Smoky Chicken and Rice Dish

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Here’s a really easy Chicken Jambalaya 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.

A little back story on this recipe

When visiting the countryside in Louisiana near Beaux Bridge, 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.

Lookin for another Cajun classic, try this Smoky Gumbo Recipe: Perfect Your Roux

Ingredients:

2 lbs of boneless Chicken Breast, cut into pieces

4  Tbsp of Vegetable Oil

¾  lb of Andouille Sausage, cut into quarter inch cubes and a few slices

1 cup of Green Pepper

2 cups of Onion, chopped medium

5 cloves of Garlic, chopped

1 tsp. Sugar

2 Bay Leaves

1 Tbsp Cayenne pepper

Freshly ground Black Pepper

1 tsp. Liquid Smoke

4 cups of unsalted Chicken Stock

2 cups of Rice, medium grain is best

1 cup of Green Onions, chopped

Preparation:

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 slightly brown it.

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 medium 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.

Taste of Louisiana: Smoky Chicken and Rice Dish

Here’s a really easy Chicken Jambalaya 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs of boneless Chicken Breast cut into pieces
  • 4 Tbsp of Vegetable Oil
  • ¾ lb of Andouille Sausage cut into quarter inch cubes and a few slices
  • 1 cup of Green Pepper
  • 2 cups of Onion chopped medium
  • 5 cloves of Garlic chopped
  • 1 tsp. Sugar
  • 2 Bay Leaves
  • 1 Tbsp Cayenne pepper
  • Freshly ground Black Pepper
  • 1 tsp. Liquid Smoke
  • 4 cups of unsalted Chicken Stock
  • 2 cups of Rice medium grain is best
  • 1 cup of Green Onions chopped

Equipment

  • Heavy Pot

Method
 

  1. 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 slightly brown it.
  2. 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.
  3. Add the chicken stock slowly, and bring the mixture back to a medium boil. Cover and cook on lowest heat until the liquid is completely absorbed. Usually about 30 minutes.
  4. Remove from the heat, stir in the green onions and serve with hot sauce on the side.

Notes

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