Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by © Melanie Acevedo

Ingredients

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

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

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    • 2 tablespoons paprika
    • 1/4 teaspoon (or more) cayenne pepper
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