Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ teaspoons salt
  • 2 bay leaves
  • 2 ribs celery, chopped
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • ½ pound andouille or hot link sausages
  • 1 large onion, chopped
  • + 5 more ingredients
    • 1 ½ cups long-grain rice
    • 1 green bell pepper, chopped
    • 3 cups canned low-sodium chicken broth or homemade stock
    • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
    • ¼ teaspoon cayenne

1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan. 2. Add the onion, celery, bell pe...

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Variations on Chicken and Sausage Jambalaya

  • Chicken and Sausage Jambalaya
    • 3 10-ounce cans diced tomatoes and green chiles
    • 1 pound andouille sausages
    • 1 1/2 pounds smoked fully cooked sausage (such as linguiça)
    • +14 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 1/2 pounds andouille or other spicy smoked pork sausage
    • 2 cups chicken stock or broth
    • 4 tablespoons vegetable oil
    • 1/4 teaspoon cayenne
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  • Chicken and Sausage Jambalaya
    • 2 cups onions
    • 2 tablespoons olive oil
    • 1 3 1/2-to 4-pound chicken cut into 8 pieces
    • 6 cups canned low-salt chicken broth
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  • Chicken-and-Sausage Jambalaya
    • 1 (14 1/2-ounce) can chicken broth
    • 1 teaspoon garlic powder
    • 1 pound smoked sausage, cut into 1/4-inch-thick slices
    • 1 cup water
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