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Chicken and Sausage Jambalaya Recipe
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Chicken and Sausage Jambalaya
Serves 8
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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 |
| 1 large white onion, chopped (about 2 cups) |
| 1 large green bell pepper, chopped (about /2 cups) |
| 1 cup chopped celery (about 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 (14.5 oz.) cans diced fire-roasted tomatoes |
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.
| Course: | Dinner |
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