First, let me confess I am not a huge Cajun or Jambalaya person, so I was a bit trepidacious in my approach to this recipe- especially since there were no specifics/amounts given for the ingredients. But I sucked it up and chartered new territory by putting my insecurity aside, and what do ya know, it turned out tasty! My husband (chef extraordinare) confirmed this, so I hope you like it too!
There are a lot of ingredients, but simple instructions.
- 4-6 Chicken breast boneless skinless
- 4-5 links of andouille sausage, casing removed
- 1/2 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 3/4 cup chopped mushrooms
- 9 garlic gloves, minced (5 for chicken, 4 for hash)
- 2 yams (par boiled)
- 2 sweet potatoes (par boiled)
- Salt and pepper
- Cajun Seasoning
- 1 tbsp red or white wine
- 1 cup chicken broth
- Olive Oil
- 1/4 cup heavy whipping cream or coconut milk
- Preheat oven to 450 degrees.
- Season chicken breasts with Cajun Seasoning to your liking.
- Sauté in chicken breasts in pan with olive oil and 5 garlic cloves.
- Flip and add the red/white wine to deglaze, then add chicken broth.
- Put pan in oven until chicken is fully cooked and browned. There should still be some broth and juices left in the pan when you take it out. See step 10.
- In a separate pan, add sausage and brown it before adding veggies.
- Add the remaining veggies (onion, garlic, peppers, mushrooms, yams, and sweet potatoes).
- Season hash with salt and pepper, to your liking.
- Hash is ready when it has caramelized.
- Remove chicken from pan, but leave the sauce/juices. Add 1/4 cup cream, and 1 tsp. rosemary.
- Reduce and spoon over chicken that is atop the hash.
P.S. This makes A LOT OF HASH, so plan to have leftovers and remember how wonderful it will go with eggs in the morning!!!