Chicken & Sausage Jambalaya

This is one of my all time favorite dishes and my husbands too!  This dish is to be cooked on the stove then put into an 8×8 baking dish to cook in the oven, but I use my cast iron stockpot to cook on the stove and then I stick it in the oven too.  Much easier cleanup.

I serve ours with garlic toast and a green salad.

Unfortunately when I started cooking I realized I didn’t have any canned tomatoes, so instead of tomatoes and sauce, I used 1.5 cups of pureed tomatoes, it still tasted great!

(There is a print link embedded at the top of this post.)

Chicken & Sausage Jambalaya

1 medium onion, diced (or 1 cup)
1-2 celery stalks, diced (or 1 cup)
1 green pepper, diced (or 1 cup)
1 Tbs. garlic, minced
2 bay leafs (remove before eating)
2T unsalted butter
3 1/2 Tbs. Paul Prodhomme’s Poultry Seasoning OR 1 tsp each of oregano & thyme, & 2 T Creole or Cajun Seasoning
1 can diced tomatoes
1/2 cup canned tomato sauce
2 cans chicken broth
1.5 cups uncooked brown rice
2 cups diced chicken, uncooked (1 inch cubes)
1/2 lb  smoked sausage/kielbasa (turkey or beef)

1.  Preheat oven to 350 degrees.
2.  Melt butter in pan over high heat.  Add the chicken and cook until chicken is brown, about 3-5 minutes.  Don’t over cook, it will cook for 1 hour in the oven, so a little undercooked is okay. Add sausage, and brown another 3 minutes.  Stir frequently and scrape bottom of pan.

3.  Stir in seasonings (Paul Prodhomme’s and bay leaf), then the garlic,  onions, celery and pepper.  Cook until the vegetables start to get tender about 5-8 minutes – continue stirring and scrape bottom of pan.  As you cook the seasonings will seem to ‘burn’ on the bottom of the pan, but as the juices leave the veggies, it will provide liquid to scrape the bottom to flavor the dish.

4.  Stir in tomato sauce and tomatoes, removing from heat.

5.  Stir in the chicken stock and rice, mixing well.

6.  If you don’t cook in a stockpot (cast iron like Le Creuset), then you will need to transfer to an ungreased 8×8 baking dish.
7.  Bake uncovered about 45 minutes to 1 hour.  Be sure not to use “Fast Cooking” rice, mine ended up mushy.
8.  Stir well, and remove bay leaves.  Serve with your favorite hot sauce!  I like Red Hot!

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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