Tuesday, November 17, 2009

Oven Baked Cajun Chicken and Sausage Jambalaya

A roasted meat Cajun jambalaya with chicken and smoked sausage.

Oven Baked Cajun Chicken and Sausage Jambalaya

I love this recipe for Chicken and Sausage Jambalaya - the kind that builds flavor, layer upon layer, with herbs, seasonings, and seared or roasted meats. The primary success tool for making a proper jambalaya to me though, is that it should be cooked in a cast iron dutch oven. All of this takes just a bit more time to pull off but it produces a nice, fluffy jambalaya, without worrying over a pot on the top of the stove.

This version of jambalaya is what is considered to be Cajun - that is, not Creole Jambalaya - as in lacking in tomatoes and shrimp.  As far as "spicy heat" goes, my seasonings here give a nice, respectable bite, but are not gonna set your mouth on fire. Some people have the misconception that "spicy" Cajun and Creole foods equal loading down dishes with a lot of red pepper, and nothing could be further from the truth.

There is a load of layered flavor in this jambalaya from the roasted meats and the combination of the other seasonings, that you won't need to mask it with a lot of red pepper. If you like foods super spicy, use spicy andouille sausage - which has a very high heat level - and up the Cajun seasonings to your taste. There is nothing worse than trying to eat something that somebody has loaded down with cayenne or black pepper trying to "spice" it up, to point that you can't even taste the food any longer. We like spicy down here, but we like flavor with some kick even better! Save the hot pepper sauce for the table. If you lean milder, any nicely seasoned smoked sausage you love will work.

As far as the meats go, you can certainly pan sear the chicken and sausage, but this time of year when the temperatures are down just a bit (well, sorta anyway), I just love everything about roasting the meats in the oven.  Any kind of chicken works with this, though I personally favor thighs for their flavor and ability to retain moisture, or at least a mixed cut up chicken. I used bone-in chicken breasts this time because that is what I had on hand, and if you are going to use only white meat, I do suggest the addition of some butter just before it hits the oven.  You'll need the added fat. I do nothing extravagant with the chicken to roast it; just a bit of oil, salt and pepper to start.


Don't use boneless, skinless chicken for this recipe, because you'll want the flavor that comes from both the bone and the fat of the skin. The dogs will be eagerly waiting at your feet as you peel the skin away.

Just plain sauteed onion this time, with a mixture of herbs and basic seasonings, and some good chicken stock is where you'll be starting.


I absolutely love smoked sausage roasted off in the oven this way - it is so delicious that you will not be able to help but to pop a few pieces in your mouth as you chop them up. Toss in long grain white rice, equal to half the measure of the liquid.


Once the broth and rice comes to a boil, you'll add the chopped chicken and sausage to the pot.


Throw in some slices of cold butter, give it a good stir, cover it and bake it at 350 degrees for about 25 minutes, or until all of the liquid is absorbed. When you pull it out of the oven, grab a big fork and fluff it up a bit before serving it hot out of the pot, with just a light sprinkle of chopped parsley.


Just one little cooking note. Y'all know that I am all about making recipes your own and so I keep my mouth politely shut {mostly} when it comes to other folks methods of cooking. But I have run across a few bloggers here lately who have posted jambalaya that resembled more of a soup - liquid with rice floating in it. While I have little doubt that it was tasty, it most assuredly is not what jambalaya should look like! Perfect jambalaya should be fluffy and most certainly should not be soupy in any way, shape or form. Think, fluffy white rice with stuff in it - that is how it should look! Enjoy.
"Perfect jambalaya has pork and long-grain Louisiana rice." John Besh

For more of my favorite jambalaya and rice dressing recipes, pop by my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

Recipe: Oven Baked Cajun Chicken and Sausage Jambalaya

©From the Kitchen of Deep South Dish
Prep time: 45 min |Cook time: 30 min | Yield: About 10 to 12 servings

Ingredients
  • 3 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 pounds of bone-in chicken, white, dark or mixed
  • 1 pound of mild andouille or smoked sausage
  • Kosher salt & freshly cracked black pepper
  • 1 tablespoon of canola or olive oil
  • 1 large onion, chopped
  • 1 tablespoon of minced garlic
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon white pepper
  • 1/2 to 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 2 quarts (8 cups) of chicken stock
  • 4 cups of raw long grain rice
  • 3 to 4 tablespoons of butter, cut into chunks (can omit if using dark or mixed chicken)
  • Chopped parsley, to garnish
  • Hot pepper sauce, for the table
Instructions

Preheat oven to 475 degrees F. Melt 3 tablespoons of butter with 2 tablespoons of olive oil on a baking pan in the oven. Dredge the chicken in the butter and olive oil mix turning to coat both sides. Sprinkle both sides with salt and pepper. Line the sausages on the pan with the chicken. Roast for 15 minutes; turn the chicken and the sausage and return to the oven to finish cooking – another 20 to 30 minutes, or until juices run clear. Drain on a paper towel and set aside to cool.

Reduce oven temperature to 350 degrees F. In a large cast iron dutch oven, heat the olive oil and saute the onion until tender. Add the garlic and cook another minute. Add the thyme, basil, black pepper, white pepper, and Cajun seasoning. Cook and stir for 3 minutes. Stir in the chicken stock and bring to a boil.

Coarsely chop up the roasted sausage; skin, debone and chop the chicken. When stock comes to a boil, add the rice and stir in. Return to a boil. Add the chicken and sausage, dot with butter, if using, stir, cover the pot and place it into the oven.

Bake, covered, at 350 degrees F for 25 to 30 minutes. Spoon into serving dishes with a side salad or green veggie, and a bottle of hot pepper sauce at the table. Makes a massive amount of jambalaya. Reheat leftovers covered in the microwave.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Shrimp Sauce Piquant
Creole Jambalaya
Shrimp Creole


Posted by on November 17, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share
 
Related Posts with Thumbnails