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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Andouille Sausage Jambalaya Recipe

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This recipe for Chicken and Andouille Sausage Jambalaya is from Beans and Cornbread, The Landress Family Cookbook , 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:  
6 boneless chicken thighs
1/2 cup vegetable oil
2 cups chopped onions
1 chopped bell pepper
2 tsp. salt
3/4 tsp cayenne pepper
1 pound andouille sausage, sliced
2 bay leaves
1 1/2 cups rice
1 (14 ounce) can chicken broth
1 (15 ounce) diced tomatoes
1 bunch green onions, sliced
Directions:
Directions:
Cut chicken thighs into large chunks and season with salt and pepper. Brown in hot vegetable oil in large pan. Remove thighs from pan and add onions, peppers, salt and cayenne. Cook, stirring often for about 20 minutes until caramelized. Add sliced sausage and cook for another 10 minutes. Add chicken and remaining ingredients. Bring to boil, reduce heat and simmer for about 30 minutes. Remove bay leaves before serving.

 

 

 

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