Leftover Roast Chicken Jambalaya.
Our eyes were bigger than our stomachs when we decided to roast 2 whole chickens for dinner. There was a lot leftover and I already have several types of chicken based soup ready to eat in the freezer. We’ve also made a lot of Mexican dishes with all of the cooking we’ve been doing with the stay at home orders.
That’s when it hit me – let’s make jambalaya. I searched for a recipe and couldn’t find one for leftover roast chicken jambalaya so I adapted one from allrecipes.
The great thing about Jambalaya is that it doesn’t need to be exact. If you have more or less protein the recipe will still be fantastic. If you don’t eat pork, no problem. Andouille sausage is available in pork or chicken. Just be sure that it is smoked or you will need to cook it longer to cook through.
If it was just Chris and I we would have made this with shrimp, but our son is violently allergic to shellfish. Although he has no problem with shrimp, the association to shellfish just turns him off to it.
We sure hope you enjoy it.
Jambalaya
Ingredients
- 1 lb leftover roasted chicken, cubed Since you are using leftovers, measurements for chicken just need to be close. You can be between 3/4 - 1 1/4 pounds without changing the recipe.
- 4 links smoked andouille sausage, sliced I recommend aidells Cajun style andouille. The links are individually wrapped so if you cut this recipe in half it is easy to use 2 links.
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 onion, diced
- 1 green pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 15 oz can crushed tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/2 tsp Tabasco sauce
- 2 tsp Worcestershire sauce
- 2 tbsp flour
- 1 1/4 cups white rice, uncooked
- 2 1/2 cups chicken broth
- 2 sliced green onions
Instructions
- Heat olive oil in large dutch oven.
- Season the sausage with Cajun seasoning and saute in oil until brown.
- Add chicken pieces and stir to coat. Once chicken is incorporated with the sausage and seasoning remove the meat from the pan and set aside.
- In the same dutch oven saute the onion, green pepper, celery and garlic until soft.
- Sprinkle with flour and toss.
- Stir in the crushed tomatoes and all of the seasonings including Tabasco and Worcestershire sauces.
- Cook for 10 minutes
- Stir in the rice and chicken broth. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until rice is cooked.
- Serve garnished with green onions.