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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken & Sausage Jambalaya Recipe

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This recipe for Chicken & Sausage Jambalaya, by , is from Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn P. (Fitting Designs Manager)


2 tbsp. vegetable oil
1 tbsp. butter
lb. andouille or smoked sausage, cut into inch thick slices
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 lb. boneless, skinless chicken thighs, cut into 1 inch thick pieces
Salt and pepper
1 garlic clove, chopped
1 tsp. dried thyme
1 tsp. paprika
tsp. cayenne pepper
tsp. celery seeds
2 bay leaves
3 c. chicken broth
1 can (14 oz.) diced tomatoes
1 c. long grain white rice

In a large skillet with a lid, heat the vegetable oil and butter over medium-high heat. Add the sausage and cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl. Add the onion, and bell pepper to the skillet and cook until just beginning to soften, 2-3 minutes. Lightly sprinkle the chicken all over with salt and pepper. Add the chicken and garlic to the skillet. Cook, stirring until the chicken loses its raw color, about 3 minutes. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves and cook for 30 seconds or until fragrant. Add the broth and tomatoes, bring to a boil, and taste for seasoning. Return the sausage to the pan with any accumulated juices and sprinkle in the rice, making sure you sprinkle the rice evenly all over the skillet. Cover the pan, reduce the heat to low, and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Remove and discard the bay leaves. Serve it up right from the skillet.

Number Of Servings:
Number Of Servings:
4-6 Servings




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