Main Dish
Chicken and Sausage Jambalaya
Robert Young Estate Winery
4960 Red Winery Road
Geyserville, CA 95441
ryew.com
- RECIPE YEAR: 2015
- RECIPE BY: Jeff Noel, RYEW Tasting Room Manager
- YIELD: Serves 10
- PAIRS WELL WITH: Robert Young Signature Chardonnay
Serve this hearty one-pot meal for your family or for a casual evening with friends. Add a green salad, a glass of RYEW Chardonnay and enjoy! Have fun with this recipe, adding shrimp if you like or spicing it up or down to your taste. Jambalaya is a great meal for cool winter weather and watching your favorite sport on T.V. This dish is even better the next day . . . if there are any leftovers!
Ingredients:
- 1 1/2 pounds smoked sausage (kielbasa), cut into 1/4-inch slices
- 6 boneless, skinless chicken thighs, cut into 1 1/2- to 2-inch pieces
- 3 cups chopped onions
- 1 tablespoon olive oil (optional)
- 3 cups rice
- 6 cups chicken broth, plus more if needed
- 3 cans (each 14.5 ounces) petite diced tomatoes
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper (optional)
- Tossed green salad for serving
Directions:
In a heavy Dutch oven over medium heat, cook the sausage, stirring occasionally, until well browned. Transfer to a bowl. Cook the chicken, stirring occasionally, until well browned. Transfer to the bowl with the sausage. In the same pot, cook the onions, stirring occasionally and adding the olive oil if needed to cover the bottom of the pot, until the onions are clear and soft. Be careful not to burn them. Add the rice and cook, stirring, for 2 minutes. Add the sausage, chicken and any accumulated juices, followed by the 6 cups broth, the tomatoes, bay leaves, salt, black pepper and cayenne. Bring to a boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 30 to 40 minutes. Jambalaya is done when it has reached a firm but not dry consistency and the rice is soft. Add more liquid (broth or water) if needed. Serve with a green salad and Robert Young Estate Winery Signature Chardonnay.
