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Ric Orlando's Creole Chicken and Sausage Jambalaya

Ric Orlando's Creole Chicken and Sausage Jambalaya

Get Ready

Servings: Serves 8

Prep Time: 20 minutes

Cook Time: 130 minutes

Ingredients: Add ingredients to List

3 lbs. natural or local chicken thighs
2 bay leaves
2 sprigs thyme
1 tsp. black peppercorns
3 Tbsp. vegetable oil
1 lb. andouille sausage, sliced
6 cups "trinity" (2 cups each of medium diced bell peppers, celery and onion)
1/2 cup scallions, chopped
1/2 cup parsley, chopped
2 Tbsp. Cajun seasoning mix
1 Tbsp. dry thyme
6 cups chicken cooking liquid
4 cups Hannaford Tomato Juice or V8 trademark Vegetable Juice
3 cups long grain white rice
Tabasco sauce
Worcestershire sauce
Parsley and scallions for garnish

directions:

1. The chicken braising will take at least 45 minutes, so make time. Put the chicken thighs, bay leaves, thyme and peppercorns in a pot. Cover with lightly salted water. Taste the water first. It should not be as salty as the sea, but mildly salty like a very light broth. Bring to a boil. Skim any scum that may accumulate.
2. Once it boils, reduce heat to a simmer. Simmer for 30 to 40 minutes or until the chicken is fully cooked. Let the chicken cool in the broth for a few minutes. Strain. Reserve the broth. Once cooled, pull all of the meat from the chicken and roughly chop. Set aside.
3. In a heavy casserole pan, add the oil and sausage and lightly brown. Add the trinity and cook until soft, but not brown. Add the Cajun seasoning and cook for a minute. Add the scallions, herbs, rice and stir well to coat with the juices in the pot. Add the chicken meat and dry thyme and stir to coat.
4. Cook a few minutes and then add tomato juice and reserved chicken broth. Bring to a boil. Once boiling, reduce the heat to a low simmer and cover tightly. Allow to simmer for about 30 minutes, then turn off the heat but leave it covered for a few more minutes to "simmer down."
5. Pick up the palate by adding dashes of Worcestershire and Tabasco to taste. Serve garnished with chopped scallions and with hot sauce on the side.

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Quantity Ingredients  
3 lbs. natural or local chicken thighs  
2 bay leaves  
2 sprigs thyme  
1 tsp. black peppercorns  
3 Tbsp. vegetable oil  
1 lb. andouille sausage, sliced  
6 cups "trinity" (2 cups each of medium diced bell peppers, celery and onion)  
1/2 cup scallions, chopped  
1/2 cup parsley, chopped  
2 Tbsp. Cajun seasoning mix  
1 Tbsp. dry thyme  
6 cups chicken cooking liquid  
4 cups Hannaford Tomato Juice or V8 trademark Vegetable Juice  
3 cups long grain white rice  
Tabasco sauce  
Worcestershire sauce  
Parsley and scallions for garnish  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 7 kcal (35%)
Calories from Fat 198
Total Fat 22 g (34%)
Saturated Fat 6 g (30%)
Cholesterol 195 mg (65%)
Sodium 73 mg (30%)
Total Carbohydrates 71 g (24%)
Dietary Fiber 4 g (16%)
Protein 54 g (90%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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