Chicken and Sausage Jambalaya Recipe

Chicken and Sausage Jambalaya Recipe

Jambalaya is a Louisiana dish with both Spanish and French influence. Our Chicken and Sausage Jambalaya recipe is 100% authentic!

This recipe is property of GreatChefRecipes.com

Ingredients:
1 cut up chicken (5-6 pound)
2 pounds pork sausage
4 cups long grain rice
3 large onions chopped
1 cup of cooking oil
8 cups of water
Tony’s seasoning salt
Black pepper
Dehydrated bell peppers
Garlic powder
Tabasco
Salt
Lea & Perrin steak sauce (Do not substitute with another brand, this is the secret ingredient.) Another brand will ruin your jambalaya. We will continue testing an alternative to this steak sauce because it’s hard to find now days. 

Directions:
1. In a large pan, cook the chicken in the oil until golden brown.
2. Add the sausage, and cook for about 10-minutes.
3. Drain excess grease, leaving just enough for the onions.
4. Add onions, 1/2 cup of water and seasonings to taste.
5. Sauté onions until they are light brown, but not burnt.
6. Add the 8 cups of water, bring to a boil and simmer for 30-minutes.
7. Taste and additional seasoning if needed.
8. Add the rice.
9. Bring to a boil, lower the heat, stir, cover and cook for 35 minutes or until rice is done.

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!