Chicken and Sausage Jambalaya

You can up the spiciness to your taste

Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tbsp vegetable oil

  • 8

    chicken thighs

  • 12

    oz spicy sausage, cut into 1 inch pieces

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1

    sweet green pepper, chopped

  • 2 each

    carrots and celery stalks, chopped

  • 1

    tsp dried thyme

  • 1/2

    tsp each salt and dried oregano

  • 1/4

    tsp each hot pepper flakes and pepper

  • 1

    can (19oz) tomatoes

  • 1

    cup chicken stock

  • 2

    tbsp tomato paste

  • 1

    cup parboiled rice

  • 2

    tbsp chopped fresh parsley

Directions

In large skillet, heat oil over medium-high heat; brown chicken all over. Remove to plate. Add sausage to pan; cook, stirring occasionally, for 5 to 7 minutes or until browned and no longer pink inside. Add to chicken. Drain off all but 1 tbsp fat from pan; cook onion, garlic, green pepper, carrots, celery, thyme, salt, oregano, hot pepper flakes and pepper, stirring, for 3 to 5 minutes or until softened. Stir in tomatoes, breaking up with spoon. Stir in chicken stock and tomato paste; bring to boil. Return chicken and sausage to pan; add rice. Reduce heat to low; cover and cook for 45 to 60 minutes or until rice is tender and juices run clean when chicken is pierced. Sprinkle with parsley and serve.

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