Chicken and sausage jambalaya

Last night it dawned on me that I had a fridge full of food and was about to leave for a vacation. “Egads!” I thought, surveying the damage. Luckily the only casualties-to-be were a chicken breast, a few brats, an onion, and a green pepper. Channeling my inner Emeril, it quickly became clear that the only logical answer was to cook it all up into one hell of a jambalaya.

After a quick search of the interwebs, I found a recipe called “Chicken Jambalaya I” on Allrecipes (my favorite general-use recipe site). My girlfriend and I had completely separate ingredients than what were listed, but we ended up using more or less the same spices, just more of them. We also used water in place of chicken stock to cut down on the sodium, which didn’t seem to hurt the flavor in the slightest.

The recipe

Here’s what we used, in the order of adding:

2 tbsps butter
1 large chicken breast, cut up small
3 brats, cut up small
1 tsp minced garlic
1 medium white onion, diced
1 large green pepper, diced
1 can diced tomatoes, drained
1 can black beans, drained
1 1/2 tsps dried thyme
1+ tsp Tabasco
1/2 tsp black pepper
1 tsp Tony Chachere’s creole seasoning (see spices involved here)
1 1/2 cups water
1 1/3 cups instant rice

The directions

1. First things first – turn the stove to medium-low and throw in that butter. In lieu of cooking the meat beforehand, we decided to just add it in first and give it a little cookin’ before throwing everything else in. Cook it a little bit, but not all the way through (it’s going to be cooking for a while).

2. Add everything but the rice and mix it all up, then add the rice.

3. Raise the heat and bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes (or until rice is cooked).

4. That’s it! So easy.

The result

This dish turned out amazing. The spices combined beautifully to give it a bit of a kick without being too spicy. We actually ended up adding a little more Tabasco post-cooking to kick it up a notch, but we’re fond of spicy food. The beer in the picture is Milwaukee Brewing Company’s Pull Chain Pale Ale. I have not yet mastered the great art of pairing beer with my meals, but it was a delicious meal and a delicious beer, so I can’t really argue with my decision.

If I had to do it over again (which I will be doing at some point – too good to pass up!) I probably would pick up a sausage suited specifically to this dish instead of just using leftover brats. The chicken got slightly overcooked as well. Overall though, it was awesome.

These are some leftovers I am more than happy to take care of.