Chicken and Sausage Jambalaya |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I revised this from a couple other jambalaya recipes on zaar (primarily zaar #114406) to make my own. My family thinks it's a winner and we make it often. Ingredients:
2 tablespoons olive oil |
2 chicken breasts, boneless and skinless, cut into bite sized pieces |
1 tablespoon cajun seasoning |
1/2 lb smoked sausage, sliced |
1 onion, diced |
3 garlic cloves, minced |
1 bell pepper, diced |
4 celery hearts, diced |
3/4 cup uncooked rice |
2 cups chicken broth |
1 tablespoon worcestershire sauce |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
2 bay leaves |
1/8 teaspoon cayenne pepper |
1/8 teaspoon white pepper |
1/8 teaspoon black pepper |
Directions:
1. In a large Dutch oven, cook the chicken and cajun seasoning in 1 tablespoon olive oil until browned but not completely cooked through.
2. Remove the chicken from the dutch oven and set aside.
3. Add another tablespoon olive oil to the dutch oven, and add the smoked sausage, cooking for approximately 5 minutes, until browned; add the onion, garlic, bell pepper and celery and saute until golden and transparent.
4. Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-vegetable mixture.
5. Bring to a boil, then reduce heat and add the chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
6. Cook, covered, over low heat for about 30 to 40 minutes; add more chicken stock if you need to.
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