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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

AuthorlifeloveandblogCategoryDifficultyBeginner

chicken and sausage jambalaya lifeloveandblog - featured

Yields6 Servings

 1 lb boneless skinless chicken thighs, cut into 1" chunks
 1 lb spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
 1 cup diced onion (see recipe Note for time-saving step)
 1 cup diced bell pepper
 1 cup diced celery
 1 16 oz can diced tomatoes with basil, garlic & oregano
 1 16 oz can chicken broth
 2 cups raw long grain rice
 ¼ cup olive oil
 1 tbsp dried parsley
 1 tsp dried basil
 1 tsp garlic powder
 ½ tsp cajun seasoning (tony's)
 ½ tsp pepper
 ½ tsp salt

1

In a heavy 5 qt saute pan, brown the cut up chicken that has been generously seasoned with Tony's (extra Tony's. This is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

2

Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

3

Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

4

Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

5

Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

6

Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

 

 

Ingredients

 1 lb boneless skinless chicken thighs, cut into 1" chunks
 1 lb spicy sausage (such as conecuh or andouille), cut into 1" diagonal slices
 1 cup diced onion (see recipe Note for time-saving step)
 1 cup diced bell pepper
 1 cup diced celery
 1 16 oz can diced tomatoes with basil, garlic & oregano
 1 16 oz can chicken broth
 2 cups raw long grain rice
 ¼ cup olive oil
 1 tbsp dried parsley
 1 tsp dried basil
 1 tsp garlic powder
 ½ tsp cajun seasoning (tony's)
 ½ tsp pepper
 ½ tsp salt

Directions

1

In a heavy 5 qt saute pan, brown the cut up chicken that has been generously seasoned with Tony's (extra Tony's. This is not the amount in the ingredient list) in oil for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

2

Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking.

3

Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

4

Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.

5

Alternative Method. Recipe can be doubled and baked in the oven at 350 for 1 hour. The pan needs to be covered tightly with heavy duty aluminum foil.

6

Recipe Note. Time-saving tip: You can use the frozen chopped onion, bell pepper, and celery. I promise, the recipe will still turn out fantastic!

Chicken and Sausage Jambalaya


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