Chicken and Sausage Jambalaya
Chicken and sausage jambalaya is a recipe that will bring back memories of being in the French Quarter of New Orleans. It’s full of chicken, sausage, tomatoes, and rice. Jambalaya is perfect for a party or a family dinner, since it’s so easy and everyone loves it.
Servings: 11 cups
Calories: 379kcal
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast cubed
- 11 oz andouille sausages sliced in ¼ inch coins
- 2 cups yellow onion finely chopped
- 1 cup celery finely chopped
- 1 cup red bell pepper finely chopped
- 1 tablespoon garlic minced
- 2 cups long grain white rice
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme leaves crushed
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 bay leaves
- 28 ounce can crushed tomatoes
- 3 cups low-sodium chicken stock or seafood stock
- ¼ cup green onion finely chopped (garnish)
Instructions
- Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium high heat. Add the cubed chicken breast and lightly season with salt and pepper. Brown for 5 minutes, stirring occasionally, then remove the chicken and place in a medium bowl. Brown the sausage in the remaining 1 tablespoon of oil.
- Cook the trinity (onion, celery, and pepper) over medium high heat until the onions are soft and golden, about 6 minutes, stirring occasionally. The water released from the vegetables should be enough liquid to deglaze the pan; scrape with a wooden spoon to release the fond. Add the minced garlic and stir until fragrant.
- Stir in the rice until well mixed, then stir frequently for another 3 to 5 minutes or until it's toasted. Add the spices, including the bay leaves, and let the spices bloom for 30-60 seconds, stirring constantly.
- Add the crushed tomatoes, chicken stock, chicken, and sausage. Stir until well combined. Cover and bring to a boil; then turn down the heat to medium-low and let the rice cook for 20 minutes. Gently stir every 5 minutes to keep the rice from sticking to the bottom of the pot.
- Remove from the heat; taste and adjust seasonings if necessary. Cover and let the jambalaya rest on the stovetop for 15-20 minutes so the rice can absorb the liquid. Discard the two bay leaves.
- Sprinkle the jambalaya with chopped green onion for added color and flavor. Serve warm with a fresh green salad or a French baguette.
Notes
- Want this mild? Reduce the cayenne pepper to ¼ teaspoon.
- Want this spicier? Increase the cayenne pepper to 1 teaspoon, add hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds.
- Need more meat? Adding tasso to chicken and sausage jambalaya is traditional, but is difficult to find, so if you want to add it , substitute with smoked ham.
- Want seafood? Add 1 pound of shrimp during the last few minutes of cooking.
- Want to bake it in the oven? Put the Dutch oven in a 350°F oven for 40 minutes then take it out and let it rest for 15 minutest before serving.
Nutrition
Serving: 1cup | Calories: 379kcal | Carbohydrates: 37g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 966mg | Potassium: 736mg | Fiber: 3g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 2mg
