Chicken and pork jambalaya recipe

Add the water and the bouillon cubes. Throw in your roast meat and season.

Turn heat to low and add onions on top of meat.

Chicken and pork jambalaya recipe. Part 1 of my video of how to make a Cajun Pork and Chicken Jambalaya About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube. Instructions Brown the sausage and remove to a pan cover with aluminum foil Cook the pork season it with salt and pepper and cook until the liquid is gone and pork is brown. Then remove to a pan.

Add onion and bell pepper mix to pan and cook for a. Get your large pot ready with a tablespoon of coconut oil and heat to medium-high. Throw in your roast meat and season.

Keep sizzling the meat until it forms a brown sediment griade at the bottom of the pot. Once the meat has created a. Repeat this process browning and adding water a.

You can use any of these three proteins chicken shrimps or sausages for this recipe the chicken can be substituted with pork. Avoid mushy or water-logged rice by using the correct amount of liquid stated for this recipe. Jambalaya is not meant to be soupy.

Use cooked prawnsshrimpscrawfish if desired. What is traditionally served with jambalaya. Jambalaya is a complete meal on its.

Add the sausage and chicken to the vegetables and cook for an additional 5-10 minutes until everything comes together. Pour in the chicken broth salt cayenne and Worcestershire sauce. Bring to a boil.

Stir in the rice then reduce the heat to low and cover the Dutch oven. How To Make This Chicken Jambalaya Recipe Step By Step. Season the chicken pieces with 1 tablespoon of Cajun seasoning.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion celery and bell peppers and cook and stir for 5 minutes. Add chicken to pan and sprinkle remainder of seasonings over chicken.

Cook until browned 5 minutes stirring occasionally. Add tomatoes and broth and bring to boil over high heat. Reduce heat and simmer uncovered until chicken is cooked through about 10 minutes.

Stir in rice and simmer 5 minutes. Stir in reserved cooked bacon. In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.

Add pork and cook until all water evaporates from the meat. Turn heat to low and add onions on top of meat. Stir bottom frequently to keep pork and onions from sticking.

Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot.

Add the pork and the sausage back to the pot with the vegatables. Add the water and the bouillon cubes. Bring to a boil reduce and simmer for about 15 minutes or until pork is tender.

Season the water and taste for seasoning with spoon. The broth should taste slightly over-seasoned. Bring the water back to a boil.

Stir in rice and continue stirring for 3-4 minutes. Cover the pot and lower the heat to low.