Chicken & Sausage Jambalaya

By lbgtdep

Active Time: 30 Minutes
Total Time: 1 Hour
Yield: 10 Servings
For many of us the Holy Grail is a one pot meal; A meal for the entire family. Not a tuna noodle casserole or baked macaroni but a perfect balance of protean and starch that makes a great meal for a family dinner or a casual evening with friends.

Ingredients

• Ingredients:
• Use a heavy bottomed soup pot or a Dutch oven
• 1 1/2 lb smoked sausage of your choice (I frequently use kielbasa)
• 6 boneless skinless chicken thighs
• 3 cups uncooked rice
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• 4 cups chopped onion
• 3 cans petite diced tomatoes
• Six cups chicken broth
• Two bay leaves
• Salt and pepper to taste
• 1/4 tsp cayenne pepper (optional)

Preparation

Step 1

Slice sausage into ¼ inch slices


Cut chicken thighs into 1 ½ to 2 inch pieces


1. Sauté sausage over a medium high heat until dark brown


2. Remove sausage from pot and reserve in bowl


3. Sauté chicken in grease in pot from cooking sausage until well browned


4. Remove chicken and reserve in bowl with Sausage


5. Sauté onions in pot in grease left over from cooking meet. Add 1 tbl spoon of olive oil if there is not enough to cover bottom of the pot. Cook onions until they are clear and soft.


6. Add rice in with the onions and sauté rice for 2 minutes


7. Add meat into rice including all the juices that have collected at the bottom of the bowl


8. Add the six cups of chicken broth


9. Add the three cans of petite diced tomatoes


10. Add the two bay leaves


11. Salt and pepper to taste


12. Add cayenne pepper (optional


13. Bring to a boil


14. Reduce heat and simmer on low heat (covered) for 30 to 45 minutes. Stir occasionally.


15. Jambalaya is done when it has reached a firm but not dry consistency and the rice is soft. Add more liquid id needed (broth or water)


Serve with a green salad, beer and a dry white wine. Enjoy