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Smoky Chicken & Sausage Jambalaya


In a heavy cast iron skillet...


 2  chicken breast

1/2 lb (Cochon’s Butcher) Andouille

1 bunch green onion chopped

1 purple onion chopped

3 stalks celery  chopped

5 cloves garlic minced

3 dashes Tabasco

2 tsp cayenne pepper

several healthy shakes of L&P Worcestershire Sauce

1 pack Baby Shiitakes chopped

2 ripe tomatoes diced

1 bunch parsley chopped (stems removed)

2 cups Cajun Grain Brown Jasmine Rice


In a heavy cast iron skillet...

  • Heat & brown chicken; then heat and brown Andouille  (do not drain fat)
  • Add green onion, purple onion and celery
  • Add garlic and spices:Tabasco, cayenne pepper, salt, black pepper, L&P Worcestershire Sauce
  • Add mushrooms and diced tomatoes
  •  Move to a cast iron pot. Cover the pot to move the onion and celery along, but jut wilt the tomato and mushroom.
  • 2 cups of rice added to 2 1/2 cups of boiling water
  • Stir rice and add the meat and veggie mixture.

      Stir, bring to boil and then back the heat off to a simmer cook with lid on until the rice is done.

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