Chicken and Sausage Jambalaya
  • Cooking Time: 75-90
  • Preparation Time: 5
  • 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
  1. Chop up the chicken and kielbasa into large bite-sized pieces.
  2. Brown the sausage in a large pot, remove it to a paper towel lined plate.
  3. Brown the chicken in the sausage fat, remove it to a plate (not lined).
  4. 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).
  5. Add the rice and saute till slightly clear, if you have run out of sausage fat add a little olive oil.
  6. Pour in the chicken broth and scrape up all the fond you can.
  7. Add the sausage, chicken and vegetables back into the pot.
  8. Add the spices.
  9. 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.
  10. Remove the bay leaf and serve.
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.