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Chicken Jambalaya

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Makes: 8 servings adjust
Start on the stove, finish in the oven. This is almost a fire-and-forget dinner that is actually pretty easy to do.

Directions

Ingredients

  • 1 cup Plain Flour
  • 14 cup Creole Seasoning
  • 14 cup Canola Oil
  • 8 Chicken Leg Quarters, skinned (optional for reducing fat)

Step 1

Combine flour and creole seasoning. Heat canola oil in large cast iron dutch oven (or any similar large pot that can be put into the oven). Toss each piece of chicken in the flour mixture and fry for 10 minutes each side. Remove from oil and keep warm.

Ingredients

  • 1 pound Smoked Sausage, 1/4 inch slices

Step 2

Cook smoked sausage in the remaining oil until brown. Remove onto paper towels to drain thoroughly.
 

Step 3

VERY IMPORTANT: If the remaining oil has any blackened bits or smells burnt, DO NOT USE IT. Throw it away and get a fresh 1/4 cup of Canola oil. Add 1/4 cup of the flour mixture to the hot oil and cook, over no higher than medium heat, until the roux takes on the color of a copper penny and you smell a distinct nutty aroma.

Ingredients

  • 1 Onion, finely diced
  • 1 Green Bell Pepper, finely diced
  • 3 Celery Ribs, finely diced
  • 3 cloves Garlic, smashed and minced
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Step 4

Add all these things to the pot and the roux will start to thicken and stick to the ingredients. Cook until onions start turning translucent.

Ingredients

  • 1 can Diced Tomatoes, 28 oz
  • 12 cup Dry White Wine, chard or sauv blanc are best choices.

Step 5

Add tomatoes and white wine together and stir to combine. Cook uncovered for about 3 minutes. While I consider alcohol necessary to bring out the full flavor of tomatoes, you can omit it if you prefer.

Ingredients

  • 1 quart Chicken Broth
  • 2 tablespoons Hot Sauce, cayenne pepper hot sauce is preferred over tabasco
  • 1 12 cups White Rice

Step 6

Add remaining ingredients and stir to combine. Add cooked smoked sausage back to the pot and stir to combine. Finally, lay the chicken pieces back into the pot and gently submerge. Heat oven to 350. Place the covered pot of jambalaya into the oven and cook for 30 minutes or until chicken pieces reach an internal temperature of 165 farenhiet.
 

Step 7

Serving Suggestion: Serve with hand-torn chunks of homemade french bread and plenty of softened butter!
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