CHICKEN SAUSAGE JAMBALYA RECIPES

CHICKEN AND SAUSAGE JAMBALAYA RECIPE | SOUTHERN LIVING

Chicken and Sausage Jambalaya Recipe | Southern Living image

Add a loaf of warm crusty bread, and in under an hour you can serve your family a traditional Creole dinner.

Provided by Southern Living

Total Time 25 minutes

Yield Serves 8

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

Steps:

Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in 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. Garnish with sliced scallions, if desired.

CHICKEN AND SAUSAGE JAMBALAYA RECIPE - SOUTHERN.FOOD.COM

Chicken and Sausage Jambalaya Recipe - Southern.Food.com image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 21

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

Steps:

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
Add diced tomatoes and broth, and bring to a boil. Stir in rice.
Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Nutrition Facts : Calories 484.8, FatContent 23.3, SaturatedFatContent 6.4, CholesterolContent 32.9, SodiumContent 1180.2, CarbohydrateContent 54.9, FiberContent 6.2, SugarContent 8.6, ProteinContent 14.9

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