Chicken and Sausage Jambalaya

By chris5863

Ingredients

• 2 pounds chicken thighs
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 12 ounces Andouille sausage or kielbasa, sliced
• 2 medium onions, chopped
• 2 green bell peppers, chopped
• 4 celery stalks, chopped
• 6 garlic cloves, finely chopped
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 1 (32 ounce) can tomatoes in juice
• 3 cups water
• 1 cup long grain white rice
• 2 tablespoons flat-leaf parsley leaves

Details

Servings 5
Preparation time 45mins
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.

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Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.

Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.