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Chicken and Sausage Jambalaya Recipe

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This recipe for Chicken and Sausage Jambalaya is from Labor of Love, 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:  
½ Lb Andouille sausage or other hot smoked pork sausages, cut ¼ inch slices
2 Lb Boneless chicken thighs and/ or breast, cut into 1-2 inch chunks
Salt and fresh ground pepper
1 c. Chopped onions
1 c. Chopped celery
1 c. Chopped green bell pepper
1 tsp. Grated or minced garlic
1 ½ c. Long grain brown or white rice
1 ½ c. Chicken stock, broth or water
Minced fresh parsley for garnish
Directions:
Directions:
In a Dutch oven or deep heavy pot sauté sausage slices until lightly brown and fat is rendered. Remove sausage slices with slotted spoon and reserve. Leave rendered fat in pot.
Salt and pepper chicken pieces to taste. Cook in rendered fat over medium heat until browned. Remove and reserve.
Add onions, celery and bell pepper to pot. Sauté until soft. Add garlic, reserved sausage, and chicken, rice, and stock or water. Bring to a boil, reduce heat to low and simmer until liquid is evaporated and rice is tender, about 15 minutes.
Transfer to serving dish if desired and garnish with minced parsley.

Serves 4
Personal Notes:
Personal Notes:
This is a great weekenight or potluck dish. Whole chicken, cut into small pieces can also be used instead of boneless pieces. Delicious served with a few dashes of Tobasco or other hot sauce.

 

 

 

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