Chicken and Sausage Jambalaya

Photo by Romulo Yanes

Ingredients

2 cups chicken stock or broth
4 large garlic cloves
1 green bell pepper
3 medium onions
1 ½ pounds andouille or other spicy smoked pork sausage
5 ½ pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
1 14- to 16-ounce can whole tomatoes in juice
+ 5 more ingredients
- 2 ½ cups long-grain white rice
- 1 cup scallion greens
- 2 celery ribs
- 4 tablespoons vegetable oil
- ¼ teaspoon cayenne

Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Tran...

View full recipe at Epicurious

Comments

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
- 1 1/2 teaspoons salt
- 2 ribs celery, chopped
- 1 1/2 cups long-grain rice
- 1 large onion, chopped
- 1/2 pound andouille or hot link sausages
- +6 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