Chicken and Sausage Jambalaya

By sulli5301

Ingredients

• 1 tablespoon canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
• 1 pound smoked sausage (such as Conecuh 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 oz.) cans diced fire-roasted tomatoes

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.
Step 2
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.