Recipe for Appetizing Cajun jambalaya sausage /chicken

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The dish varies widely from cook to cook. Some think the name derives from the. Be careful not to over cook the thigh meat to the point that it shreds.

Provide Pork sausage -sliced.
Prepare chicken breast -chopped.
Prepare onions -chopped.
You need to prepare bellpepper -chopped.
You need to prepare celery -chopped.
Provide green onions chopped.
You need Cajun seasoning.
Prepare cayenne pepper.
You need to prepare garlic powder.
Prepare Couple dashes hot sauce.
Prepare Couple dashes Worcestershire sauce.
Provide water I used half broth /water.
Provide rice / I used zatarains rice not box rice or u can use regular long grain rice !.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

Also season chicken with Cajun seasoning before cooking once that brown sausage an chicken together.
Then add veggies an cook down till tender or till a lot water cooked out bout half way you can add seasons or wait till u put you water in!.
Once veggies an meat cook down good add rice an stir constantly till the rice kinda expands, possibly 3-5 mins then add water or broth or like I do half an half then stir good let come to a hard boil.
Once at a hard boil drop your fire to a simmer an let cook for about 20 mins, then cut your fire off, your pot should have liquid on the top just stir good don’t scratch the bottom of the pot this is called rolling your rice once that put lid back on an let soak up stem for about 15 mins then should be done !.

This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are Just don't use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both. Enjoy awesome Cajun rice in no time with a little help from Johnsonville. This recipe starts off with the holy trinity of Cajun cuisine: onions, bell peppers, and celery.

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