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Jambalaya (Chicken and Sausage) Recipe

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This recipe for Jambalaya (Chicken and Sausage) is from One Suit, a Salami and a Loaf of Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. canola oil
2 lbs. boneless, skinless chicken thighs, cut into 1.5 inch cubes
1 lb. smoked sausage, cut into 1-inch pieces
2 c. white onion, chopped
1.5 c. green bell pepper, chopped
1 c. chopped celery
3 garlic cloves, minced
2 bay leaves
1 T. Creole seasoning
1 tsp. dried thyme
1 tsp. dried oregano
2 c. uncooked converted rice
3 c. chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
sliced scallions (optional)
Directions:
Directions:
Heat oil in a Dutch oven over medium-high heat. Add chicken and sausage and cook, stirring constantly, until browned on all sides, 8-10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.

Add onion, bell pepper, celery garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high heat until vegetables are tender, 5-7 minutes. Stir in rice and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
Personal Notes:
Personal Notes:
from Southern Living magazine

Very tasty...Kevin and Bobby love it!

 

 

 

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