Louisiana-Style Chicken and Sausage Jambalaya
Serves: 4-5
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast or thigh, cut into bite size pieces
  • ½ pound “kielbasa”-style sausage, cut in half lengthwise and then into ¼-inch slices
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup sliced celery
  • 1 tablespoon minced fresh garlic
  • 1-1/2 teaspoons dried oregano
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 8 ounces tomato sauce
  • 2-1/2 cups chicken broth
  • 1-1/2 cups long grain white rice (I prefer Uncle Ben’s “converted” rice)
  1. Preheat oven to 350 degrees F.
  2. Heat butter and oil over medium heat in a large skillet; add chicken and cook and stir until lightly browned and cooked through about 8 minutes; remove chicken to an oven-proof baking dish and set aside.
  3. Add sausage to the pan and cook and stir until lightly browned, about 3 minutes; remove and add to the reserved chicken.
  4. If needed, add additional 1 tablespoon of butter to the pan; add onions, green pepper and celery and cook and stir until softened, about 3-4 minutes. Add garlic and cook 1 minute. Add oregano, thyme, cayenne, white pepper and salt; cook and stir 30 seconds just to release flavors; remove from the pan and add to the chicken and sausage.
  5. Add bay leaf, tomatoes, tomato sauce and chicken broth to the pan; bring to a boil, scraping up anything stuck to the bottom of the pan, then remove from the heat and stir into the chicken vegetable mixture, along with rice.
  6. Cover and bake until rice is tender and liquid is absorbed, about 35 minutes. Season to taste with salt if needed.
Recipe by A Year at the Table at http://ayearatthetable.com/louisiana-style-chicken-and-sausage-jambalaya/