Baked Jambalaya Recipe

Baked Jambalaya Recipe

Jambalaya is a Louisiana dish with both Spanish and French influence. Our baked Jambalaya recipe uses chicken, pork and sausage and is baked in a covered Dutch oven, which produces a nice crust for the jambalaya!

This recipe is property of GreatChefRecipes.com

Ingredients:
1 pound pork roast, cubed
1 pound chicken, cubed (boneless skinless chicken thighs work best)
Kosher salt
Ground black pepper
1 tablespoon olive oil
1-pound smoked sausage, sliced
2 onions, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
Cold water, as needed
3 beef bouillon cubes
1 tablespoon minced garlic
1/2 tablespoon Tony’s Seasoning
1 teaspoon salt
3.5 cups water
2 cups long-grain rice
1 tablespoon hot sauce
1 tablespoon browning and seasoning sauce

Directions:
1. Preheat oven to 300F.
2. Season both sides of pork and chicken with kosher salt and black pepper.
3. In a large Dutch oven, heat oil over medium heat.
4. When shimmering, add the pork, and sear, stirring frequently (20 minutes).
5. Add chicken, and cook for 10 minutes, stirring occasionally.
6. Transfer chicken and pork to a large bowl.
7. Add sausage to the pot and cook until lightly browned (10 minutes).
8. Remove sausage from the pot, reserving the drippings.
9. Add onion, bell pepper, green onion and celery to the pot, and sauté for about 50 minutes, stirring occasionally.
10. If you see too much browning forming on the bottom of the pot, stir in a small amount of cold water, scraping browned bits on bottom of pan with a wooden spoon.
11. Add the beef bouillon cubes, garlic, Tony’s Seasoning and salt to the vegetable mixture.
12. Sauté for another 10 minutes, stirring occasionally.
13. Add the pork, chicken and sausage back to Dutch Oven.
14. Add 3.5 cups water, rice, hot sauce and browning and seasoning sauce, and stir until combined.
15. Bring to a boil over medium heat, then cover.
16. Bake for 1 hour.
17. Keep it covered and let it stand for 5 minutes.
18. Use a wooden spoon and mix everything well before serving (scraping rice from the side and bottom of the Dutch oven.)

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Chardonnay
This Chicken and Sausage Jambalaya recipe has a nice spice level which will need to be offset by a chilled white wine. I tend to gravitate towards a nice Chardonnay. The fruit levels combine with a little oak and it pairs well with the chicken, sausage and rice! Follow the link to our wine review site to find our favorite Chardonnay wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!