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Chicken and Sausage Jambalaya

Source of Recipe

From "The Best of New Orleans Cookbook" by Ryan Boudreaux


Recipe Introduction

"This jambalaya recipe has been perfected from many iterations, trials, adjustments, tweakings, tastings, addings, and taking aways. It has proven to be a hands-down winner and crowd-pleaser among family and friends. My Chicken and Sausage Jambalaya is perfect for potluck dinners or when you have a large group to feed. And with only one pot, it makes for less cleanup! I always serve it right out of the pot, too."

List of Ingredients

â—¦ 3 slices bacon
â—¦ 1 pound smoked sausage, sliced ¼ inch thick
â—¦ 3 stalks celery, cut into chunks
â—¦ 1 large green bell pepper, seeded and cut into 1-inch pieces
â—¦ ½ large onion, cut into 1-inch chunks
â—¦ ½ head garlic, peeled and coarsely chopped
â—¦ 1 tablespoon dried Italian seasoning
â—¦ 1 ½ teaspoons dried thyme
â—¦ 1 ½ teaspoons dried basil
â—¦ 1 ½ teaspoons dried oregano
â—¦ 1 ½ teaspoons smoked paprika (optional)
â—¦ 1 (6-ounce) can tomato paste
â—¦ 2 ¼ cups chicken stock
â—¦ 1 (14-ounce) can fire-roasted diced tomatoes, undrained
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 bay leaf
â—¦ 12 ounces boneless, skinless chicken breasts, cut into 1-inch chunks
â—¦ 2 cups converted white rice
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ ½ bunch green onions, fresh chives, or parsley, chopped, for garnish
â—¦ Hot sauce, for serving


Recipe

Preheat the oven to 375° F.

In a large cast iron Dutch oven over medium heat, cook the bacon for about 3 minutes, until crispy. Remove the cooked bacon but keep the grease in the pot. Add the sausage and brown evenly on both sides for about 5 minutes. Remove the sausage to a plate.

Add the celery, bell pepper, onion, garlic, Italian seasoning, thyme, basil, oregano, and paprika (if using) to the pot and cook over medium heat for about 10 minutes, stirring often to prevent sticking or burning, until soft.

Add the sausage and bacon back to the pot, then stir in the tomato paste until everything is evenly coated with it. Stir in the chicken stock, diced tomatoes, Worcestershire sauce, and bay leaf, and bring to a simmer. Add the chicken and rice, stirring well to incorporate each. Season with salt and pepper to taste. Cover the pot and bake in the oven for 15 minutes.

After 15 minutes, remove the cover and stir, making sure the rice is evenly distributed through the mixture. Cover again and return to the oven. Check after another 15 minutes to see if the rice is cooked and most of the liquid is absorbed. If more cooking is needed, give everything a stir, cover, and put it back in the oven for about 10 minutes, then check again. Once done, remove it from the oven and let it sit, covered, for about 10 minutes or so before serving. To serve, garnish the top with chopped green onions, fresh chives, or parsley, and offer hot sauce on the side.

Makes 8 servings