Chicken & Sausage Jambalaya
By ltrodrigu
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.
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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