Chicken and Sausage Jambalaya
Easy jambalaya recipe made on the stove top with chicken thighs and sausage. This simple recipe is very customizable and easy enough for a busy weeknight dinner!
Servings: 8
Ingredients
- 2 tsp. canola oil
- 12 oz. sausage sliced into ½” rounds
- 2 lbs. boneless skinless chicken thighs trimmed and cubed
- 1 cup onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 1 tsp. minced garlic
- ½ tsp. thyme
- ½ tsp. salt
- ½ tsp. paprika
- ¼ tsp. dried oregano
- ¼ tsp. cayenne pepper
- ¼ tsp. black pepper
- 1 bay leaf
- 2 – 14 oz. cans fire-roasted diced tomatoes
- 2 cups chicken broth
Instructions
- Heat oil over medium heat in dutch oven. Brown sausage and chicken, working in batches if needed. Remove meat and place on paper-towel lined plate.
- Add onion, bell pepper and celery to dutch oven. Cook until tender and onions are translucent. Stir in minced garlic and spices during last minute of cooking.
- Add canned tomatoes, chicken broth, chicken and sausage to dutch-oven. Bring to a boil, reduce heat to low and simmer for a minimum of 30 minutes. Stir occasionally.
Notes
If there is excess fat after cooking sausage, you may discard all but 2 tablespoon of drippings. Skim fat off top after cooking if desired.
Serve jambalaya over cooked rice. Garnish with green onions and tabasco sauce.
In place of dry spices, you may use 1 Tbsp. of cajun seasoning.
Slow Cooker Instructions
Step 1: In a pan or slow cooker with sautée function, brown sausage over medium high heat. Remove and set aside. In drippings, sautee onion, bell pepper and celery until tender (5-7 minutes).
Step 2: To slow cooker, add sausage, vegetables, chicken thighs, garlic, spices, canned tomatoes, and chicken broth. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Serve over rice; garnish with tabasco hot sauce and green onions.
