Chicken and Sausage Jambalaya

by Marija Petrovic | 17/02/2014 01:34

Active Time: 20 Minutes
Total Time: 40 Minutes
Serves 4
Between the andouille sausage and the cayenne, this is one spicy dish. With plenty of rice, vegetables, and chicken in the pot, it’s also a satisfying dinner. If you can’t find andouille and need to substitute a milder sausage, increase the cayenne to one-half teaspoon.
1 tablespoon vegetable oil
1/2 pound andouille sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth
1/4 teaspoon cayenne pepper
2 bay leaves
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.

Stir in chicken. Cover and simmer until chicken is just done and rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.


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