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Chicken + Andouille Sausage Jambalaya

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Since his time in New Orleans, Jon Stinchcomb makes jambalaya every year for Christmas dinner. In my recipe, I prefer to use chicken thighs as the dark meat. Creating a one-pot meal with tons of flavor is all about staging and timing. I brown my meat to create a sear and release the drippings to season and flavor the rest of the dish."

List of Ingredients

◦  1½ pounds andouille sausage, cut into ½-inch pieces
◦  1½ pounds skinless, boneless chicken thighs, cut into bite-size chunks
◦  2 tablespoons unsalted butter
◦  1 medium onion, finely diced
◦  1 medium green bell pepper, finely diced
◦  3 celery ribs, finely diced
◦  3 cloves garlic, minced
◦  3 bay leaves
◦  2½ cups uncooked converted white rice
◦  1 (28-ounce) can petite diced tomatoes
◦  4 cups reduced-sodium fat-free chicken broth
◦  Hot sauce
◦  Garnish: sliced green onions
◦  1 (28-ounce) can petite diced tomatoes
◦  4 cups reduced-sodium fat-free chicken broth
◦  Hot sauce
◦  Garnish: sliced green onions


Recipe

Place a Dutch oven or large heavy saucepan over medium-high heat 1 minute or until hot. Add sausage and cook, stirring occasionally, 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on a paper towel-lined plate, reserving drippings in Dutch oven.

Cook chicken in reserved drippings, stirring occasionally, 5 minutes or until browned. Transfer chicken to plate with sausage, reserving drippings in Dutch oven.

Add butter to reserved drippings in skillet, and cook until butter melts. Add onion, bell pepper, and celery, sauté 8 to 10 minutes or just until vegetables are tender. Add garlic and bay leaves; sauté 1 minute or until fragrant.

Stir in rice with a wooden spoon, and cook, stirring frequently, until toasted and coated with pan drippings. Add tomatoes, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of Dutch oven, 1 minute.

Stir in chicken and sausage; add broth and desired amount of hot sauce. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Remove bay leaves before serving.


Serves 8 to 10