grilled chicken breast sausage jambalaya and grand biscuits

Direction:

for grilled chicken breast :
  • Place the chicken breasts in a bowl or resealable gallon sized bag.
  • In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
  • Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.
  • Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.
  • Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  • Let the chicken rest for 5 minutes. Sprinkle with additional parsley for garnish, then slice and serve.
for Jambalaya :
  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

 

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