Jambalaya

From Cook's Country | August/September 2009

Why this recipe works:

We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This ensured that the breasts retained all of their natural juices and produced meat that was moist and… read more

We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This ensured that the breasts retained all of their natural juices and produced meat that was moist and flavorful. Limiting the dish to just one nonstick pan allowed us to make use of the fond—tasty browned bits left behind by the seared chicken and sausage—which added rich flavor to the Jambalaya.

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Serves 4 to 6

Ingredients

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