Chicken and Sausage Jambalaya

 

Chicken and Sausage Jambalaya

Ingredients:

- 1 tablespoon olive oil

- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

- 1 pound smoked sausage, sliced into rounds

- 1 medium onion, diced

- 1 green bell pepper, diced

- 2 celery stalks, diced

- 3 cloves garlic, minced

- 1 can (14.5 ounces) diced tomatoes, undrained

- 2 cups chicken broth

- 1 cup long-grain white rice

- 1 tablespoon Cajun seasoning

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 bay leaf

- Salt and pepper to taste

- 1/4 cup chopped fresh parsley (for garnish)

- 2 green onions, sliced (for garnish)

Instructions:

1. Cook the Chicken and Sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside. Add the sausage to the pot and cook until browned, about 4-5 minutes. Remove the sausage and set aside with the chicken.

2. Sauté the Vegetables: In the same pot, add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Combine Ingredients: Return the chicken and sausage to the pot. Add the diced tomatoes (with their juices), chicken broth, rice, Cajun seasoning, dried thyme, dried oregano, and bay leaf. Stir well to combine. Bring the mixture to a boil.

4. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking and ensure even cooking.

5. Season and Garnish: Once the rice is cooked, remove the bay leaf and season the jambalaya with salt and pepper to taste. Stir in the chopped fresh parsley.

6. Serve the jambalaya hot, garnished with sliced green onions and additional parsley if desired. Enjoy this hearty and flavorful dish!

Optional: For extra heat, add a splash of hot sauce or a pinch of cayenne pepper to the jambalaya. You can also customize the dish by adding shrimp during the last 5-10 minutes of cooking for a seafood twist.

Print this Article