Chicken and Sausage Jambalaya

February 20, 2019
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Created by Harmons
45-50 minutes
Serves 4
INGREDIENTS:
  • 2 Tbsp butter
  • 1/2 lb andouille sausage, removed from casings
  • 1 onion, chopped
  • 1 cup chopped celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp dried sage
  • 2 bay leaves
  • 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 (8 oz) can tomato sauce
  • 1 (28 oz) can crushed tomatoes
  • 2 cups low sodium chicken broth
  • 1/2 cup chopped green onions
  • 2 cups uncooked rice
DIRECTIONS:

In a Dutch oven over medium-high heat, melt butter. Add sausage and cook, stirring often, until no longer pink, 5-8 minutes. Add onion, celery, and bell pepper and cook, stirring occasionally until beginning to soften. Add garlic and cook until fragrant, about 30 seconds. Add spices and bay leaves and cook, stirring constantly and scraping pan bottom as needed, for 3 minutes. Add chicken and cook, stirring often, until chicken is no longer pink on outside, 5-8 minutes.

Add tomato sauce, tomatoes, and broth, stir to combine and bring to a boil.

Preheat oven to 350º.

Add green onions and rice and stir to combine. Cover and bake until rice is tender, but still a bit crunchy, about 20 minutes. Remove from oven and let stand, covered, for 10 minutes. Discard bay leaves, season with salt and pepper, stir, and serve immediately.