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
Equipment
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.
Notes
This dish is even better using andouille sausage!
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