Made a chicken and sausage jambalaya but cooked it down in coconut milk for a savory twist that turned out to be super yummy!
Started by slicing up 4 boneless chicken breasts into bite size pieces and browning in olive oil with a little salt and pepper. Once it was fully cooked I took the chicken out and set it aside. To the same pan, I added my sausage. I usually will use an andouille sausage but tonight I used Pederson's farms kielbasa. I sliced one large link and added it to the pot and cooked it until it was fully cooked. Then I took the cooked sausage out of the pot and placed on the side with the chicken.
The pot will have remaining liquid and grease from cooking the chicken and sausage... but leave it in there...we are building the flavors!
To this I added chopped onion, celery, all different kinds of peppers I had from the farmers market. I let the veggies cook down and get nice and soft. Once soft, I added one can of rotel tomatoes. Then added back my cooked sausage and chicken. Then I added 1 1/2 c of rice. Stirred together really well and seasoned with a little garlic powder, salt, lemon pepper and paprika. Stirred really well again. Then I needed to add 3 cups of liquid (twice as much as rice). I added 1 can of coconut milk (equivalent to 1 1/2cups) then 1 1/2 cups of chicken stock. Stirred everything together really well then brought heat up to medium and let come up to a soft boil. Let liquid cook down, once half way cooked out, I lowered heat to med low and covered with cracked top. Then once all liquid looked cooked out, turned to low and covered completely for another 10 mins.
I have to say, I might not cook jambalaya any other way now! Coconut milk gave it a really great flavor and balanced out the spiciness!
Definitely a holiday must try!
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