Dinner

Justin Wilson's Jambalaya (Jud's version) is for Dinner.

Justin Wilson's Jambalaya (Jud's version) takes 30 minutes to prepare.

Justin Wilson's Jambalaya (Jud's version) takes 90 minutes to cook.

Justin Wilson's Jambalaya (Jud's version) makes 10 servings.

The ingredients for Justin Wilson's Jambalaya (Jud's version) are:

1 1/2 - 2 lbs. boneless, skinless chicken breast cut into bite-sized pieces
1 1/2 - 2 lbs. boneless, skinless chicken thighs cut into bite-sized pieces
1/2 cup canola oil
2 medium onions, chopped
1 green bell pepper, chopped
1 cup fresh parsley, chopped
1 cup green onions, chopped
2 pounds smoked sausage, sliced 1/4 inch thick (andouille is traditional)
3 cups long grain rice
8 cups chicken stock
1 tablespoon garlic, chopped (app. 2 cloves)
2 tsp kosher salt, or to taste
2 tsp ground cayenne (red) pepper, or to taste

Here is how you make Justin Wilson's Jambalaya (Jud's version):

1) In a heavy, high-walled chicken fryer or large pot over medium heat, brown the chicken in the oil. 2) After the chicken has browned, remove it from the pot, leaving the juices. 3) Then add the onions, bell pepper, parsley, and green onions, and sauté in the remaining juices until the onions are transparent. 4) Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. 5) Bring to a boil and continue cooking until nearly all the water has boiled out. 6) Reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. (Do not lift the lid for at least 1 hour.)Number of Servings: 10Recipe submitted by SparkPeople user THE_JUD.

The nutritional information for Justin Wilson's Jambalaya (Jud's version) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 407.0

• Total Fat: 25.0 g
• Cholesterol: 78.0 mg
• Sodium: 1,116.4 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.4 g
• Protein: 26.1 g