Chicken & Sausage Jambalaya Recipe

Jambalaya is dish that originated in the Caribbean and is very much loved in Louisiana and all throughout the South.   It is basically meat, rice and vegetables cooked in broth until the rice has absorbed all of the broth and is nice and fluffy.  The vegetables used are almost always onion, celery and bell pepper and tomatoes are sometimes but not always used.  The meats used can be any combination of the following:  chicken, ham, sausage, pork, shrimp and sometimes other seafood.  Below is my recipe for a very nice sausage and chicken jambalaya that is relatively easy to make.  It is made out of chicken, andouille sausage, onion, celery, bell peppers, garlic, tomatoes, green onions, chicken broth, parsley, cayenne and other herbs and seasonings.

Ingredients:

1 pound of boneless skinless chicken breasts, cut into bite size pieces
1 teaspoon of salt, divided
1 teaspoon of pepper, divided
1/4 teaspoon of paprika
2 tablespoons of vegetable oil
1 cup of onion, chopped
1 cup of celery, chopped
1 cup of green pepper, chopped
1 garlic clove, minced
1/2 cup of sweet red pepper,  chopped
1/2 pound of andouille sausage, cut into 1/4-inch slices
1 (14.5 oz.) can of diced tomatoes, juice and all
1 cup uncooked long grain rice
2 1/2 teaspoons of fresh thyme leaves, chopped
1/4 teaspoon of cayenne pepper
1 (14.5 oz) can of chicken broth
1/2 cup green onions, sliced
1/4 cup fresh parsley, minced

Instructions:

You will want to begin by seasoning your chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and your paprika. Then take a Dutch oven or skillet and place 1 tablespoon of your oil into the Dutch oven and heat it over a medium high heat until it begins to get hot.  Then place your chicken into the Dutch oven and cook your chicken until it has browned on all sides.  Then remove your chicken and set it aside for use later.

Now place the remainder of your oil in the same Dutch oven and then add in your onions, celery and bell peppers and sauté them over medium high heat for 12 minutes.  Then add in your garlic and sauté for an additional minute.  Then stir in your sausage, tomatoes, rice, thyme, cayenne, chicken broth, chicken and your remaining salt and pepper to your Dutch oven.  When it comes to a boil reduce your heat to low, cover your Dutch oven and then let it simmer for 20 to 25 minutes or until rice is tender and liquid has been absorbed.  When it is finished add in your green onions and parsley, give it a quick stir with a fork and then re-cover your Dutch oven and let it sit for an additional 5 minutes.  Then serve your chicken and sausage jambalaya and enjoy.