As is typical, I took the given recipe and reformatted it and modified the text slightly to reflect the standard recipe presentation methods used within Food Nirvana. But the ingredients and amounts have not been changed, except as noted above regarding red pepper flakes.
I hope you make this dish as it is very tasty, and it was most popular with virtually all of our family members. It is, in a few words, very satisfying!
Ingredients:
1 pound of kielbasa (turkey polska, andouille sausage, etc. either sliced or diced)
1 pound of boneless skinless chicken breast (cubed 3/4")
2 cups of uncooked basmati rice
4 cups of chicken broth
2 cups of water
1 medium yellow sweet onion
2 large bell peppers (of different colors, like red and orange)
2 jalapeno peppers
2 cloves of garlic, minced
2 tbsp. of Extra Virgin Olive Oil
1 tsp. of red pepper flakes (variable ... increase for more heat)
The seasonings listed below are to be combined in a bowl and then one third of the mixture added three times during the cooking process:
1 tsp. of sea salt
1 tsp. of white pepper
1 tsp. of garlic powder
1 tsp. of garlic salt
1 tsp. of onion powder
1 tsp. of onion salt
1 tsp. of celery salt
Optional Ingredients:
1 super hot pepper (Ghost, Scorpion, or Carolina Reaper)
6 oz. of white portabella mushrooms (washed and cut into slices 1/3" thick)
Directions:
In a 2 gallon or larger cooking pot, add the oil and cook the diced or sliced sausage and the cubed chicken (and the mushroom slices if adding) thoroughly and add the first portion of the seasoning mixture.
Roughly chop the vegetables and blend them in a food processor to your desired consistency. Alternatively, you can dice the vegetables.
Add the vegetables and the minced garlic to the pot, and add the second portion of the seasoning mixture, then stir.
Add the rice, chicken broth, and water, and add the third and final portion of the seasoning mixture, then bring to a boil on medium high heat.
Simmer on low heat, covered, for 20 minutes, stirring every 5 minutes for a “soupy” consistency. Alternatively, simmer the Jambalaya an additional 10 minutes, uncovered, to get a thicker “glop.”
Serve and Enjoy!
Notes:
If you decide to use a super hot pepper, wear nitrile gloves while handling and cutting it to avoid skin irritation. Also, do the cutting in a well ventilated area. Later, do not wash the knife or the cutting board using hot water (residual volatile pepper oils will make breathing difficult).
Minute® rice or cauliflower rice can be used instead of basmati rice. If you decide to use either of them then skip adding the 2 cups of water shown in the ingredients list.