CHICKEN AND SAUSAGE JAMBALAYA

 

  • Cooking Time: 75-90
  • Servings:
  • Preparation Time: 5

Ingredients

  • 1/2 pound of boneless, skinless chicken
  • 1/2 pound of kielbasa or other sausage
  • 1 small onion, chopped
  • 1 small bell pepper, chopped
  • 1 cup brown rice
  • 2 1/2 cups chicken broth (or however much your rice calls for)
  • 2 cloves minced garlic
  • 1/2 tsp thyme
  • 1/4 tsp cayenne (more or less, to taste)
  • 1 small bay leaf
  • salt and pepper to taste

Directions

  • Chop up the chicken and kielbasa into large bite-sized pieces.
  • Brown the sausage in a large pot, remove it to a paper towel lined plate.
  • Brown the chicken in the sausage fat, remove it to a plate (not lined).
  • Add the onions to the pot, brown them for a bit then add the pepper and garlic. Saute for a minute or less then remove to the same plate as the chicken (you want to save all the juices).
  • Add the rice and saute till slightly clear, if you have run out of sausage fat add a little olive oil.
  • Pour in the chicken broth and scrape up all the fond you can.
  • Add the sausage, chicken and vegetables back into the pot.
  • Add the spices.
  • Bring to a boil then reduce heat to low, cover and simmer till the rice is cooked, an hour to an hour and a half.
  • Remove the bay leaf and serve.

Notes

My girlfriend kept buying kielbasa and I needed more recipes for it. I came across a couple different jambalaya ones and adapted them for our tastes. Meaning: no shrimp. Heh.

Categories: North American  Southern US 
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