Chicken and Sausage Jambalaya

Photo by William Meppem

Ingredients

2 tablespoons vegetable oil
8 cups homemade chicken stock or low-sodium canned chicken broth
2 medium onions, chopped (about 2 cups)
3 cups long-grain rice
2 pounds andouille sausage, cut into 1/4-inch-thick slices
1 large green or red bell pepper, chopped (1 cup)
¼ teaspoon freshly ground black pepper, divided
+ 7 more ingredients
- 1 teaspoon salt, divided
- 2 pounds boneless, skinless chicken breasts, chopped
- Garnish: fresh flat-leaf parsley
- ½ to 1 teaspoon ground red pepper
- 2 cloves garlic, chopped (about 1 tablespoon)
- 1 cup chopped fresh flat-leaf parsley, divided
- 1 cup finely chopped green onions, divided

1. Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken. 2. Add sausage and cooked chicken, and cook, stirring frequently...

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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
- 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