Beer Can Chicken Jambalaya
I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.
Servings 16
Calories 551kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds smoked sausage sliced
- 2 cups onion diced
- 2 cups celery diced
- 1 cup green bell pepper diced
- ½ cup garlic minced
- 8 cups chicken stock
- 3 pounds cooked beer can chicken shredded or cubed
- 2 cups mushrooms sliced
- 1 cup green onions sliced
- ½ cup parsley chopped
- kosher salt to taste
- cayenne pepper I used 2-3 tablespoons, to taste
- hot sauce I used 1/4 cup or more, to taste
- 5 cups rice uncooked
Instructions
- Heat oil in a very large (7 quart or larger) Dutch oven.
- Add the sausage and brown lightly on all sides. Remove.
- Add the onion, celery, and bell pepper. Saute for 5 minutes.
- Add the garlic and cook another minute.
- Add the stock. Bring to a boil and reduce to a simmer and continue simmering for 15 minutes.
- Add the chicken, reserved smoked sausage, mushrooms, green onions, parsley, salt, cayenne pepper and hot sauce.
- Cover and simmer another 15 minutes.
- Add the rice, reduce heat to low, cover and cook for 45 minutes or until the rice is tender, stirring every 15 minutes.
Nutrition
Calories: 551kcal | Carbohydrates: 57g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 698mg | Potassium: 538mg | Fiber: 2g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg