Chicken and Sausage Jambalaya Recipe
Jambalaya is one of Louisiana’s favorite dishes originating from the Cajuns from the southern parts of the country, where food was often scarce. At the time, there were many slaves in the country, so the word jambalaya supposedly derives from the French jambon, or ham, and the African aya, meaning rice.
Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the obligatory spices – thyme and bay leaves.
RECIPE INGREDIENTS
1 tablespoon oil of choice
2 pounds boneless, skinless chicken thighs or breast, cut into 1 ½-inch cubes
1 pound smoked sausage, cut into 1-inch pieces
1 large white onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1.5 cups uncooked rice
3 cups chicken broth
2 cans diced tomatoes
DIRECTIONS ON HOW TO MAKE CHICKEN AND SAUSAGE JAMBALAYA RECIPE
In a large skillet, heat oil in a over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides. Remove to a paper towels and drain.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings in the same skillet.
Cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes.
Add chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Serve warm
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Ingredients
1 tablespoon oil of choice
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage
1 large white onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1.5 cups uncooked rice
3 cups chicken broth
2 cans diced tomatoes
Instructions
- In a large skillet, heat oil in a over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides. Remove to a paper towels and drain.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings in the same skillet.
- Cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes.
- Add chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Serve warm
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Ingredients
1 tablespoon oil of choice
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage
1 large white onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1.5 cups uncooked rice
3 cups chicken broth
2 cans diced tomatoes
Instructions
- In a large skillet, heat oil in a over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides. Remove to a paper towels and drain.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings in the same skillet.
- Cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes.
- Add chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Serve warm