Quick and Easy Chicken and Sausage Jambalaya

March 24, 2010 at 9:04 am Leave a comment

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

Details

  • Difficulty: Easy
  • Serves: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Reduce the heat, cover, and simmer for 30 minutes, or until the chicken is tender and the rice is fluffy.
  6. 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.
Advertisements

Entry filed under: Recipes. Tags: , , , , , .

Menu Plan Monday ~ Week of March 22 Menu Plan Monday ~ Week of March 29

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Categories

Recent Posts

Twitter Chatter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Let’s Connect

Follow me on Twitter

RSS Blog Posts I’m Reading

  • An error has occurred; the feed is probably down. Try again later.
counter for wordpress

%d bloggers like this: