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OT but in honor of Mardi Gras....chicken jambalaya...Laissez les bon temps roulez

Chicklet
Chicklet Posts: 205
in Poultry
One of my family's favorites is a pretty simple chicken and andouille jambalaya....

Not much to it really, I take about a 1/2 pound of andouille, a whole roasted chicken, some onion and green bell pepper (sautéed in the andouille rendering), and add a can of Rotel and about 3+ cups of chicken broth.  I add some Paul Prudhomme's Cajun Magic and 2 bay leaves.  Mix that all together then add a cup of rice to it and let it simmer for about an hour.  

Gotta have a good beer and some crusty French bread of course.  

Eat, drink and be merry

Huntsville, AL ~ LBGE noob
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Comments

  • grege345
    grege345 Posts: 3,515
    Looks great. We made the same yesterday.we spatched a chicken with some hickory to give it some egg flavor.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • bud812
    bud812 Posts: 1,869
    I'll take a big bowl of that please.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Mickey
    Mickey Posts: 19,698
    Will also like a big bowl please
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • johnkitchens
    johnkitchens Posts: 5,227
    You make it sound so simple. I will take two big bowls please! 

    Louisville, GA - 2 Large BGE's
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  • caliking
    caliking Posts: 18,943

    This may be a dumb question, but di you add one cup of uncooked rice, or cooked? I'm guessing it should be uncooked?

    And thanks for the recipe!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolan8v
    nolan8v Posts: 400
    caliking,

    That is one cup of "uncooked" rice.
    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

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  • Chicklet
    Chicklet Posts: 205
    edited February 2015
    Yes, uncooked rice.  You may need to add another 1/2 cup of more of the stock.  I add the chicken stock to steam the rice with the lid closed for about 40-50 minutes.  My stove is a POS and doesn't cook consistently so my time varies.  

    I was told by my New Orleans friend that you are not supposed to add the rice to the mix but rather serve the jambalaya OVER the rice.  ::eyeroll:: whatever.  This has worked for me for years.  


    Eat, drink and be merry

    Huntsville, AL ~ LBGE noob
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  • caliking
    caliking Posts: 18,943

    You dared to defy your NOLA friend ?!?!!? :D

    I'm a fan of one-pot meals, and this sounds like a keeper. And thanks @nolan8v


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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