Smoked Sausage Jambalaya (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
1 1/2 pounds boneless skinless chicken thighs |
kosher salt and freshly ground black pepper |
1 pound smoked sausage, sliced into circles |
1 large vidalia onion, chopped |
1 green bell pepper, chopped |
2 ribs celery, chopped |
4 cloves garlic, chopped |
1 tablespoon chopped thyme |
2 cups long grain white rice |
2 tablespoons tomato paste |
1 (14-ounce) can fire-roasted diced tomatoes |
2 1/2 cups chicken broth |
1 dried bay leaf |
1/4 cup thinly sliced green onions |
3 tablespoons chopped fresh parsley |
Directions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
3. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
4. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
5. Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.
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