Chicken and Sausage Jambalaya

Photo by © Melanie Acevedo

Ingredients

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

- 1 1/2 pounds smoked fully cooked sausage (such as linguiça)
- 1 pound andouille sausages
- fresh Italian parsley
- 3 cups long-grain white rice
- +13 other ingredients
- 2 cups chicken stock or broth
- 4 large garlic cloves
- 1 green bell pepper
- 3 medium onions
- +7 other ingredients
Chicken and Sausage Jambalaya
- 2 cups green bell peppers
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 2 tablespoons olive oil
- 2 bay leaves
- 3 cups long-grain white rice
- +7 other ingredients
Chicken-and-Sausage Jambalaya
- 1 medium-size green bell pepper, chopped
- 1 deli-roasted whole chicken
- 1 teaspoon Cajun seasoning
- 1 (14 1/2-ounce) can chicken broth
- +5 other ingredients