Chicken and Sausage Jambalaya

By HeatherS

You can up the spiciness to your taste

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

Preparation

Step 1

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.