Recipe: Chicken and Sausage Jambalaya
By Stacey Little, Southern Bite
This is one of my favorite recipes on SouthernBite.com. It’s so flavorful and super easy.
It’s been on the blog for quite a while, but recently I decided to give it a little revamp. I’ve made it even easier, quicker and a little more reliable when it comes to getting the rice cooked perfectly – which has been a problem for a few in the past.
The flavor is exactly the same, but the steps are a bit less cumbersome and I swapped regular long-grain rice out for parboiled rice. Why? Well, a few reasons…
Parboiled rice, also sometimes called converted rice, is rice that is par-cooked with the husk on. Cooking it with the husk on forces a little of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. While parboiling it seems like it would cook faster, it actually takes just a few minutes more to cook over regular long-grain white rice. But that’s not a big deal in this case.
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