Tony Chachere Jambalaya Recipe
Jambalaya is one of the most popular dishes of Spanish, West African, French, and Native American influences. It consists of meat and various kind of vegetables mixed with rice. Tony Chachere was an American businessman who invented such a delicious recipe for the first time. Tony Chachere Jambalaya recipe is also famous as this man.
Creole Chicken and Sausage Jambalaya Recipe:
Tony Chachere chef is best known as the creator of his eponymous Tony Chachere’s Creole Foods seasonings, ingredients brand and unique product, creole chicken, and sausage Jambalaya gains applaud.
1. Chicken breast, chopped (Boneless and skinless, 1 pound)
2. Loop sausage beef Polska kielbasa, (sliced, 14 ounces)
4. Yellow onion, (chopped, 1 piece)
5. Celery ribs (chopped, 3 pieces)
6. Garlic cloves (minced, 3 pieces) and bell pepper, diced (green, 1 piece)
7. Scallion (chopped, 1 bunch)
8. Diced tomatoes, with juices (32 ounces)
9. Chicken broth (15 ounces)
11. Worcestershire sauce (1 tablespoon)
12. Bay leaves (2) and long grain rice (1 1⁄4 cups)
13. Basil (Dried, 1 teaspoon)
14. Oregano (Dried, 1 teaspoon)
15. Sage (Dried, 1 teaspoon)
16. Paprika (1 teaspoon)
17. Tony Chachere’s creole seasoning, (1 tablespoon)
18. Salt (1 teaspoon)
19. Cracked black pepper
Things to do:
Chef diced sausage over medium heat in a stockpot to make it a little burned (for about 5 minutes).
Now add onion, scallions, bell pepper, garlic, and celery and cook to make it soft but not colorless (for about 4 minutes)
Mix Worcestershire sauce and chopped chicken breast. Cook to make sure it is not in its raw color.
Mix sage, salt, basil, oregano, black pepper, paprika, bay leaves, chicken broth, tomatoes, and Tony Chachere’s creole seasoning.
Boil it over medium to high heat.
Here we will add rice and boil it for 11 minutes more, simmers for 30 minutes.
Remember, the jambalaya should be wet, but not soupy.
Whisk into bowls and serve the delightful and delicious dish.
Chicken sausage Jambalaya makes the recipe more appealing and rewarding.
Note: cubing the chicken breast is easier to do when frozen and use a sharp knife.
Chicken and Sausage Jambalaya Recipe:
So far, we know there are two primary methods of making jambalaya, distinguished by the existence or nonappearance of tomatoes. As a Southern favorite one, this dish mixes a range of enchanting zests. There is rice, chicken, smoked sausage, bell pepper, garlic, and onions. This dish is finest served with a side of toasted French bread.
1. Fryer (3 pounds, Cut Up)
2. Tony Chachere’s Original Creole Seasoning (4 Tbsp.)
3. Margarine (4 tbsp.)
4. Whole Garlic Cloves (4, minced)
5. Celery (Chopped, 2)
6. Bell Pepper (Chopped, 1)
7. Smoked Sausage (1/2 pound)
8. Onions (Chopped, 4)
9. Rice (3 Cups)
10. Water (6 Cups)
Ways to do:
Start by seasoning chicken well with Tony Chachere’s Original Creole Seasoning.
Now mix margarine to a Dutch oven and fry chicken to make it brown.
Now we will remove chicken from pot and mix all vegetables.
Now, sauté for 10 minutes.
Mix rice and sausage. Cook it for 10 minutes. Mix carefully.
Transfer chicken to the pot, later add water and stir it.
Cover it and simmer for about 30 minutes to make it thoroughly cooked.
Tony Chachere’s Jambalaya Recipe:
Tony Chachere took rest from the food business, but he continued emerging new recipes and new food products. People call him an intense storyteller, keen cook and always full of vigor. Tony Chachere jambalaya mix is an exceptional dish to taste. If you did not take this, take the chance to cook it.
1. Chicken breasts (2)
2. Big Green Egg Sweet & Smoky Seasoning, to taste
3. Olive oil (¼ cup)
4. Smoked sausage links, cut into bite-sized (4 pieces)
5. Bell peppers, (chopped, 2)
6. Red onion, chopped (½)
7. Rice Dinner Mix (one box)
8. Water (2¼ cups)
First set the egg for direct cooking. (375 degrees)
Now season the breasts with smoky and sweet seasoning. (We should cut it into bite-sized pieces)
Put an oven on the baking grid to heat. Meanwhile, add the olive oil later include five ingredients. Bake to make it tender. (9 for about 2 minutes)
Here we will add the water and bring it to a boil we will add the Jambalaya Rice Dinner Mix.
Blend all the items together. We will cover it and the chef (for about 25 minutes) to make sure the liquid is absorbed correctly.
Chicken with Honey Mustard Sauce Recipe:
Chicken is indeed a must item for our everyday dish. Jambalaya Chicken and sausage will provide you an intense and appealing feeling. However, we can say Tony’s chicken dish is a masterwork for his career.
1. Peanut oil, for frying
2. Chicken breasts (skinless and boneless) (amount: 2 pounds)
3. Egg (amount: 3 or 4)
4. All-purpose flour (1 cup) and
5. Panko bread crumbs (2 cups)
6. Garlic powder (1 teaspoon)
7. Lemon-pepper (1 teaspoon)
8. Cayenne (1/2 teaspoon)
9. Salt (1/2 teaspoon)
10. Pepper (1/2 teaspoon)
11. Honey Mustard, recipe follows
1. Dijon mustard (1/2 cup)
2. Honey (1/2 cup)
3. Mayonnaise (2 tablespoons)
4. Lemon juice (1 tablespoon)
5. Salt and pepper
Preheat oil. (350 degrees)
Chop the chicken breasts into long strips and leave it aside.
Now batter the three eggs in a separate pot and measure the flour into another detached bowl.
Here we will measure the panko into a pie dish and season with cayenne, lemon-pepper, garlic powder, pepper, and salt.
Put the chicken strips into the beaten egg and flour and now dredge them into the tested panko.
Cook in the hot peanut oil (about 6 to 8 minutes), continue it to ensure the golden brown color and take away to a paper towel-lined sheet tray. Serve it with Honey Mustard sauce and be happy.
Remember to blend all the items in a small dish and season with pepper and salt. You can hold jambalaya chicken sausage in the refrigerator for one week.
Nowadays, people have been so curious to make a new formula and dine it instantly. Any curry with chicken makes an aroma. In this case, the Tony Chachere jambalaya recipe is second to none. An obvious issue with jambalaya is that, your homemade one may be too thin than you expected. If you want to make it thick, you have the choice to thicken sausage jambalaya.
Tony Chachere Jambalaya Recipe
The secret of the famous Tony Chachere Jambalaya Recipe is now known to all. I am helping you to make this dish in the easiest way possible in this article.
Type: Main dish
Keywords: Tony Chachere Jambalaya Recipe
Recipe Yield: 6 servings
Calories: 446 kcal
Preparation Time: 20M
Cooking Time: 35M
Total Time: 55M
Recipe Ingredients: Chicken breast Loop sausage beef Green bell pepper onion Celery ribs garlic cloves scallion tomatoes chicken broth grain rice Worcestershire sauce Bay leaves Basil Oregano Sage Paprika Tony Chacere's creole seasoning salt cracked black pepper
Recipe Instructions: Chefs diced sausage over medium heat adds onion, scallions,bell pepper, garlic,and celery and cook it mix Worcestershire sauce and chopped chicken breast Cook it Mix sage salt basil oregano black pepper paprika bay leaves chicken broth tomatoes and Tony Chacere's Boil it Add rice and boil it Whisk into bowls and serve