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Chicken & Sausage Jambalaya

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Jambalaya is a popular, classic Creole dish. This version uses chicken and sausage, two ingredients necessary to impart deep flavor to the dish. Easy to prepare, it works perfectly as a weeknight meal to be enjoyed after a long hectic day at work.

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1 tablespoon canola oil
  • 2-pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
  • 1-pound smoked sausage (such as Andouille sausage), cut into 1-inch pieces
  • 1 large white onion, chopped, about 2 cups
  • 1 large green bell pepper, chopped, about 1 1/2 cups
  • 1 cup chopped celery, about 1 stalk
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups uncooked converted rice
  • 3 cups chicken broth
  • 2 (14.5-ounce) cans diced fire-roasted tomatoes
  • sliced scallions, optional to garnish

Details

Servings 8
Preparation time 30mins
Cooking time 70mins
Adapted from southernliving.com

Preparation

Step 1

Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.

Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

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