Chicken and Sausage Jambalaya Recipe
adapted from a recipe at Southern Living
Andouille sausage from Old Major Market
Ingredients:
- 1 tablespoon canola oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes*
- 1 pound smoked sausage, cut into 1-inch pieces (Old Major makes Andouille sausage)
- 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 cups diced tomatoes
- Sliced scallions (optional)
Directions:
- 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. Makes 8 servings.
*You can easily substitute shrimp for the chicken in this recipe. When I do, I use 1 ½ lbs. of shrimp and the same amount of sausage. You can find Creole seasoning in most grocery stores or at specialty spice shops.
Enjoy this dish with a baguette and some cooked greens and let the good times and the good eats roll!
