Oven Jambalaya

Jambalaya is really a fancy, chock-full-of-goodness fried rice conjured up by those folks in Louisiana–except that our version gets finished conveniently in the oven. It can be changed up with whatever combination of meats and/or seafood you like–but the two kinds of sausage are a must!

oven jambalaya2 pounds boneless, skinless chicken breast, cut up into 1″ chunks
1 tablespoon each Cajun seasoning and paprika
½ pound Andouille sausage, cut into 1″ rounds
½ pound Polish sausage, cut into 1″ rounds
2 cups long grain rice
1 tablespoon each bacon fat and peanut oil
2 cups diced onions
½ cup diced celery
½ cup diced green bell pepper
2 cloves garlic, minced
1 tablespoon Louisiana hot sauce
3¾ cups chicken stock

Equipment:  9″ x 13″ x 2″ casserole dish with cover
Natural gas cooktop and oven

Servings:   6 to 8

Preheat oven to 375 degrees.

Heat the bacon fat and oil together in a large heavy skillet.

Toss the chicken chunks with the Cajun seasoning and paprika and brown rapidly in the hot skillet. Remove from the pan.

If there’s no oil left in the skillet, add a tablespoon and heat till hot. Add the rice, onions, celery, and bell pepper and cook over medium heat, stirring, until the onions are translucent and the rice begins to get some color. Stir in the minced garlic.

Pour the rice mixture into the casserole dish and smooth out even. Arrange the chicken and sausages in a single layer over the rice.

Heat the chicken stock, add the hot sauce, and pour gently into the casserole. Cover and cook for one hour (and don’t peek!). Remove from the oven and let the jambalaya sit for at least 15 minutes before serving. Serve with extra hot sauce and tabasco on the side.






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