Quick and Easy Chicken and Sausage Jambalaya

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.