Chicken and Sausage Jambalaya


In college, J and I practically lived on jambalaya and coffee. Of course, it was the boxed version and after eating it for two years, we got pretty burned out. Which was sad because jambalaya is so tasty and easy and perfect for a chilly evening. Luckily, J found this jambalaya recipe and with a few tweaks cured the burnout.

Ingredients:
1 lb boneless, skinless chicken breast, cubed
1 (14 ounce) package andouille sausage, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped (we left them in half moons)
3 tbs garlic, minced (we eyeballed this as we like garlic)
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
about 15 ounces chicken stock
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon Tony Chacere’s creole seasoning (as the original recipe states, there is absolutely no substitute for Tony’s)
cracked black pepper (to taste)

Directions:
Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere’s, salt, black pepper, tomatoes and chicken broth. Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute. Cover and reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy. Remove the bay leaves. Enjoy!

My opinion:
We’ll be adding this back to our regular dinner rotation. It was super easy to make and make more than enough to freeze half for a later meal.

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