Smoked Sausage And Chicken Jambalaya

SMOKED SAUSAGE AND CHICKEN JAMBALAYA

Treat your family and friends to a ‘taste’ of Louisiana. This chicken and sausage jambalaya recipe ca combines the meat of chicken thighs or breasts (your choice) and smoked sausage. When simmered with the rice, vegetables, herbs, and spices, they deliver deep flavor to this hearty, soul-satisfying dish.

INGREDIENTS 

  • 1 tbsp. Avocado oil

  • 2 lbs. boneless, skinless chicken thighs or chicken breasts, shredded

  • 1 lb. smoked sausage sliced in rounds

  • 1 large white onion, chopped

  • 1 large green bell pepper, chopped 

  • 1 cup chopped celery 

  • 3 garlic cloves, minced

  • 1 tbsp. Creole seasoning

  • 1 tsp. dried thyme

  • 1 tsp. dried oregano

  • 2 cups uncooked white or brown rice (your choice)

  • 3 cups chicken broth

  • 2 (14.5 oz.) cans diced fire-roasted tomatoes

DIRECTIONS

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. Drain.  Save drippings and pour into separate pan.

Add onion, bell pepper, celery, garlic, creole seasoning, oregano and thyme to drippings and cook until the vegetables are tender, approx 5-7 minutes.

Thoroughly stir in the rice, then add the chicken broth, tomatoes, chicken and sausage. Bring to a boil. Then reduce heat and allow to simmer until the rice is tender.

Serve.

 

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