Jambalaya with smoked sausage and chicken
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Jambalaya with smoked sausages and chicken - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g boneless, skinless chicken thighs
- 450 g smoked sausage, sliced
- 2 tbsp. l. olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tbsp chopped thyme
- 2 cups long-grain white rice
- 2 tbsp tomato paste
- 400 g canned baked tomatoes
- 2.5 cups chicken broth
- 1 bay leaf
- 1/4 cup thinly sliced green onions
- 3 tablespoons chopped parsley
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Cooking the dish according to the recipe:
- Heat oil in a large wok over medium-high heat.
Season the chicken with salt and pepper. Add the chicken to the chicken stock and brown on each side, about 8 minutes total. Remove to a plate. - Add the sausage, onion, pepper, celery, garlic, and thyme and cook until translucent and the sausage is browned, about 8 minutes.
- Stir in rice, tomato paste, tomatoes, broth, bay leaf and chicken and bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Turn off the heat and let the rice sit, covered, for 5 minutes. Remove the bay leaf. Garnish the jambalaya with rice with green onions and parsley.
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