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Stock Yard Restaurant: Cajun Jambalaya


Cajun Jambalaya

Stock Yard Restaurant Recipe

Serves 6

1 pound Andouille sausage
4 skinless boneless chicken breasts
2 tablespoons peanut oil
1/2 cup ham, cooked and chopped
2 teaspoons Cajun seasoning
1 medium green bell pepper, chopped
1/3 cup chopped celery
3 cloves garlic, minced
1 (14 1/2 oz.) can Cajun-style stewed tomatoes
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
3 cups hot cooked rice
1 cup finely chopped green onions

Cut the sausage into half inch slices and the chicken into half-inch pieces.

In a lareg Dutch oven cook the sausage in oil over medium heat for 3 minutes or until browned. Add the chicken and cook, stirring constantly, for 3 minutes or minutes or until browned.

Stir in the ham and cook until thoroughly heated. Remove the meat mixture, reserving 1 tablespoon of drippings in the dutch oven. Return the meat to the dutch oven and stir in the Cajun seasoning and the next 5 ingredients. Cook, stirring constantly, for 5 minutes.

Stir in the chicken broth and remaining ingredients. Cook, Stirring Constantly, for 2 minutes more until heated through.

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