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.
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.