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

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.