Chicken and Sausage Jambalaya
If you like your jambalaya hot, add 1/8 teaspoon of cayenne pepper with the seasonings. Jambalaya doesn’t taste as good if the dish has to stand, so serve it as soon as it’s ready.
Ingredients
- 1 tablespoon olive oil
- 1 red or green bell pepper cored, seeded and diced
- 1 celery stalk trimmed and diced
- 1 garlic clove minced
- 1 onion chopped
- 2 boneless skinless chicken thighs, cut into 1-inch pieces
- 4 ounces andouille or pepperoni sausage cut into 1/2-inch thick slices
- 1 cup long-grain rice
- 1 can 14 1/2 ounces diced tomatoes with liquid
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1/4 teaspoon crushed dried thyme
- 1/2 teaspoon crushed dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Heat the oil in a large nonstick sauté pan.
- Add the bell pepper, celery, garlic, and onion and sauté 3 minutes over high heat, or until the vegetables are limp.
- Add the chicken and sausage and sauté for 2 minutes over medium-high heat.
- Stir in the rice, diced tomatoes, chicken broth, bay leaf, thyme, oregano, salt, pepper, and crushed red pepper flakes.
- Mix well.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the pan and simmer 18 to 20 minutes or until the rice is tender and the liquid is absorbed.
- Remove the bay leaf and serve.