1 pound boneless skinless chicken breast halves, cut in 1-inch cubes
12-14 ounces smoked sausage or andouille sliced 1/4-inch thick
1 medium white or yellow onion, diced
1 medium red, yellow or green bell pepper, diced
1 rib celery, diced
2 tablespoons Cajun Seasoning
1 large bay leaf
1/2 tsp dried thyme
2 cups long-grain rice
3 cups chicken stock
Optional Garnish – chopped green onion
Directions
Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. Pour off excess oil.
Add diced onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in Cajun seasoning, bay leaf, and thyme.
Return chicken and sausage to skillet. Add rice and stock; bring to a boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender. Fluff and remove bay leaves before serving. Garnish with chopped green onions.
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Chicken and Sausage Jambalaya
By Terrie Lewis | April 12, 2024
Total Time: 35-40 min
Serves: 8
Ingredients
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves, cut in 1-inch cubes
12-14 ounces smoked sausage or andouille sliced 1/4-inch thick
1 medium white or yellow onion, diced
1 medium red, yellow or green bell pepper, diced
1 rib celery, diced
2 tablespoons Cajun Seasoning
1 large bay leaf
1/2 tsp dried thyme
2 cups long-grain rice
3 cups chicken stock
Optional Garnish – chopped green onion
Directions
Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. Pour off excess oil.
Add diced onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in Cajun seasoning, bay leaf, and thyme.
Return chicken and sausage to skillet. Add rice and stock; bring to a boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender. Fluff and remove bay leaves before serving. Garnish with chopped green onions.
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