White Jambalaya Recipe
White Jambalaya Notes
This jambalaya recipe was used by Milwaukee Spice House manager Mike for a cooking demo. White Jambalaya means the rice is cooked separately from the other ingredients, and then stirred in later.
- 1 pound cooked chicken
- 1 pound smoked Hungarian or andouille sausage
- 2 large stalks celery
- 1 large red bell pepper
- 1 large onion
- 2 cups rice
- 4 cups low-sodium chicken broth
- 16 ounce jar chunky salsa
- 1 tablespoon Spicy Cajun Style Seasoning
- 2 teaspoons granulated garlic
- 1/4 cup minced green onion flakes
- 2 tablespoons dried parsley flakes
Cube or shred cooked chicken.
Cut sausage into ¼” pieces. Fry in a large pot long enough to melt the grease. Dab out grease with paper towels.
Add chicken and salsa to saucepan and simmer for about 15 minutes.
In a separate pot, combine chicken broth, Cajun seasoning and granulated garlic and bring to boil. Add rice and cook normally.
While the rice is cooking, chop celery, red bell pepper and onion and sauté in small amount of oil. Cook until desired tenderness.
Combine the vegetables and green onion flakes with the meat and salsa. Thoroughly mix in the rice when it finishes. Top with parsley flakes.
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