Bayou Bites

If you've been following along recently, you've been reading adventures in smoking chickens, making smoked chicken stock, and more. Continuing the story, I wanted to share a great recipe that really got a major flavor boost from both smoked chicken and smoked chicken stock in the the mix. It's based on my standard jambalaya recipe, but I don't know if I'll ever be able to have smoked chickens again without saving some for this drool-worthy dish:

You can choose any kind of smoked-style sausage for this dish, but I made things easy by opting for some spicy, precooked, smoked sausage. If you opt for raw sausage, you can add it whole along with the chicken stock and slice it and add it back to the pot before serving. The way I made it is ideally suited for a quick, delicious mid-week meal. If you have concerns about heat, choose a mild cajun seasoning and use non-spicy smoked sausage.

This dish stands on its own, but it also works very nicely with slices of cornbread and sliced watermelon. Add some glasses of iced tea or chilled lemonade and you have a very lovely summertime meal on the table in less than an hour. Sometimes, when things get busy and you want a good dinner, that's all you really need to make a perfect evening!

Smoked Chicken & Sausage Jambalaya

  • 2 T. bacon fat
  • 1 coarsely chopped onion
  • 6-8 chopped sweet mini peppers
  • 2 diced celery stalks
  • 2 minced garlic cloves
  • 2 tsp. cajun-style seasoning -- choose a variety that appeals to you
  • 2-3 chopped tomatoes
  • 2 c. white rice
  • 3 c. smoked chicken broth
  • 1 lb. spicy smoked sausage -- cut into bite-sized pieces
  • 2 c. chopped smoked chicken
  • Salt, to taste

In a large, heavy-bottomed stockpot, heat the bacon fat over medium heat until melted. Add the onion, pepper, celery, and garlic. Sauté over medium heat for about 5 minutes.

Add the cajun seasoning and stir well to evenly coat the veggies. Add the tomatoes, white rice, and smoked chicken broth and stir to combine. Fit the pot with a tight-fitting lid and simmer for 15 minutes.

Add the smoked sausage and smoked chicken to the pot, stir again, and re-lid. Simmer for another 15 minutes. Adjust the seasoning prior to serving.

  • Yields: 6-8 servings
  • Preparation Time: 40 minutes

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