Chicken and Sausage Jambalaya |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage. Ingredients:
2 tablespoons canola oil |
1 1/2 cups sausage, cut into slices |
1 cup red bell pepper, finely chopped |
1 cup green bell pepper, finely chopped |
1 cup yellow bell pepper, finely chopped |
3 cups onions, finely chopped |
2 cups celery, finely chopped |
2 bay leaves |
2 1/2 cups chicken breasts, chopped |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 1/2 teaspoons jalapeno peppers, finely chopped |
1/4 teaspoon black pepper |
1/8 teaspoon red pepper |
3 garlic cloves, minced |
1 (15 ounce) can diced tomatoes (do not drain) |
1 (15 ounce) can chicken broth |
1 1/2 cups basmati rice |
1 cup green onion, thinly sliced |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
3. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
4. Add diced tomatoes and broth, and bring to a boil. Stir in rice.
5. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
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