Better Than Popeye's Jambalaya Recipe
Popeye's Jambalaya is one of their most popular dishes. This spicy Southern classic is just what you've been craving.
This Better Than Popeye's Jambalaya Recipe has just the right amount of spice. It's not too hot, but it has that flavorful kick that will remind you of New Orleans cooking. This homemade version of a favorite Popeye's dish is a delicious, filling meal. It is loaded with flavorful ingredients such as spicy sausage, peppers, and cayenne.
This hearty dish is easy to make and is loaded with flavor. You will get a taste of Cajun cooking without being overwhelmed with spice. This version of jambalaya is sure to be a favorite in your house.
If you're unfamiliar with New Orleans-inspired cooking (or if you've ever been intimidated by its spicy reputation), now is definitely the time to try something new. There's so much to love with this colorful, flavor-packed cuisine, and, thankfully, this recipe is more than easy enough to make at home. When you're done, you may even feel the urge to call up Popeye's and teach them a thing or two.
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Ingredients
- 2 cup white rice
- 4 cup water
- 1 1/2 pound boneless skinless chicken breasts or thighs
- 1/2 pound andouille sausage
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 fresh or dry bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoon flour
- 2 cup broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon poultry seasoning
- 1/2 teaspoon cayenne pepper
- Chopped green onion for garnish
Instructions
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Place rice into a 2-quart saucepan with the water and bring to a boil. Cover, lower the heat and simmer for 20 minutes. Remove from heat and hold, covered.
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Cut chicken into pieces. Remove casing from Andouille (see note) and crumble into small pieces. In a large, deep skillet (3 quart size or larger) heat the oil over medium high heat and brown the chicken 3 - 4 minutes, stirring frequently. Add the sausage and continue to cook and stir another 3 minutes. Add the onion, celery, bell pepper, bay leaves, salt, and black pepper and cook and stir for 5 minutes until vegetables are nearly cooked and very flavorful.
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Stir together the broth and Worcestershire sauce. Sprinkle flour over the pan contents and cook, stirring constantly, for 2 minutes, then add the broth mixture and tomatoes along with the chili powder, cumin, poultry seasoning and cayenne pepper. Bring contents to a boil, lower heat and simmer for 5-7 minutes, stirring until juices thicken slightly.
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Remove pan from the heat, remove the bay leaves and stir in the cooked rice. Toss well and serve immediately, garnished with green onion.
Notes
Andouille sausage comes as a fresh soft sausage or in a sliceable style. If you choose the harder, sliceable type, simply remove casing and dice before cooking.