Chicken & Sausage Jambalaya

by Susan on December 1, 2017

chicken & sausage jambalaya

I’ve made many versions of jambalaya, and this version is by far my family’s favorite. I didn’t use shrimp, as neither of my kids will eat it. I also tried to keep the spice level balanced, as my son complains when I turn the heat up too high.

The original recipe from which I adapted this dish (from Sandra Lee on the Food Network) only called for chicken. I think the addition of sausage really makes the dish, though. You could use andouille if you really like things spicy, or choose a milder smoked sausage if not. Just make sure to choose a nitrite-free variety to keep things as clean as possible.

As written this entree is gluten and dairy-free.

Chicken & Sausage Jambalaya
adapted from Food Network

2 tbs. olive oil, divided
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
12 oz. smoked sausage, cut into thin slices on the bias
Sea salt and freshly ground black pepper
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 minced garlic cloves
1 tbs. Cajun seasoning
1/4 tsp. cayenne pepper
2 cups organic long grain rice
3 cups organic chicken broth
One 14.5-ounce can diced tomatoes, with juice
1 tbs. chopped fresh parsley, for garnish

In a large, heavy-bottomed pot over medium-high heat, add 1 tbs. oil. Add half of the chicken and sausage, seasoning lightly with salt and pepper, and brown on both sides, about 7 minutes. Repeat with the remaining meat (use a little more oil if necessary).

Remove the chicken and sausage to a plate. Add the remaining oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and stir to combine. Stir in the rice.

Add the chicken and sausage back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes.

Taste for seasoning and garnish with parsley.

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