This classic Louisiana dish has a thousand varieties, and everyone says theirs is the best and most authentic. While I won’t say that, I will say this recipe is easier than most of the cryptic ones I’ve found, and yields a delicious result which is what I’m after during a busy week. The leftovers reheat beautifully and are great for lunches.
Recipe: Chicken and Sausage Jambalaya
- Difficulty: Easy
- Serves: 4-6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- 1 3 lb. broiler chicken, cut up
- 1 Tbsp paprika
- 3 Tbsp. olive oil
- 1 c. chopped onion
- 1 c. chopped green bell pepper
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- ½ lb. smoked sausage, thinly sliced
- 2 cans (14.5 ounces each) stewed tomatoes
- 2 c. chicken broth
- 1 c. long-grain rice
- 2 tsp. leaf thyme, crumbled
- 1 ½ tsp. salt, or to taste
- ¼ tsp. pepper
- ¼ tsp. hot pepper sauce such as Tabasco
- 1 lb. shrimp, shelled and deveined
- Wash the chicken and pat it dry. Sprinkle the paprika over both sides of the chicken pieces and rub it in to distribute it evenly.
- Heat the olive oil in a large skillet over medium-high heat until it just shimmers. Add chicken and brown on all sides. Remove chicken from skillet and reserve.
- Add the onion, green bell pepper, celery, and garlic to the skillet. Reduce the heat to low and Sauté the mixture until the onion is tender, about 10 minutes.
- Stir in the sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Increase the heat to medium and bring to a boil.
- Reduce the heat, cover, and simmer for 30 minutes, or until the chicken is tender and the rice is fluffy.
- Stir in the shrimp and cook about 3 minutes longer, or just until the shrimp turn pink.
Tips, Tricks and Tweaks
- If you don’t want to have to debone a chicken, you can shorten the cooking time on this recipe to about 20 minutes by just using 4 chicken breasts or chicken thighs.
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