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Chicken & Sausage Jambalaya

Chicken & Sausage Jambalaya

Course Main Course
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 people
Calories 686 kcal

Ingredients

Seasoning mix:

  • 2 Bay Leaves whole
  • 1 1/2 tsp Salt
  • 3/4 tsp Cayenne Pepper
  • 1 1/2 tsp Oregano Leaves dried
  • 1 1/4 tsp White Pepper
  • 1 tsp Black Pepper
  • 3/4 tsp Thyme dried

Other Ingredients:

  • 2 tbsp Unsalted Butter unsalted
  • 2/3 cup Tasso or Cure 81 ham chopped
  • 1 cup Andouille or Polish Sausage chopped
  • 1 1/2 cup Onions chopped
  • 1 cup Celery chopped
  • 3/4 cup Green Bell Peppers chopped
  • 1 cup Chicken chopped into bite-size pieces
  • 1 1/2 tsp Garlic minced
  • 14 oz Diced Tomatoes
  • 14 oz Tomato Sauce
  • 2 cup Chicken Stock
  • 2 cup Rice uncooked

Instructions

  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. In a 4-quart saucepan, melt the butter over medium heat.
  3. Add the chopped Tasso and chopped andouille and sauté until crisp, about 5-8 minutes, stirring frequently.
  4. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes stirring occasionally and scraping pan bottom well.
  5. Stir in the chopped chicken.
  6. Raise heat to high and cook 1 minute, stirring constantly.
  7. Reduce heat to medium.
  8. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed
  9. Add the diced tomatoes and cook about 5 minutes, stirring frequently.
  10. Add the tomato sauce; cook 7 minutes, stirring fairly often.
  11. Stir in the chicken stock and bring to a boil.
  12. Add the uncooked rice; stir well and remove from heat.
  13. Transfer to an ungreased 8x8 inch baking pan.
  14. Cover 8x8 inch baking pan with aluminum foil and bake at 350 until rice is tender, about 20-30 minutes.
  15. Remove bay leaves and serve immediately.