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Chicken & Sausage Jambalaya (jum-buh-LIE-uh)

5 from 2 votes
Servings 8


  • 2 tablespoons Roasted Garlic Extra Virgin Olive Oil
  • 3 pounds boneless and skinless Chicken Thighs
  • 1 cup minced Onion
  • 1 cup Red Bell Pepper cut into medium to small dice
  • 1 cup Green Bell Pepper cut into medium to small dice
  • 1 cup Celery cut into ½ inches cubes
  • 1 pound Smoked Sausage sliced or Smoked Ham dice into medium dices
  • 1 cup Tomato Puree
  • 2 tablespoons chopped Garlic
  • 1 tablespoon chopped Thyme
  • 1 tablespoon chopped Tarragon
  • 1 teaspoon Cayenne Powder
  • 1 ½ cups Peeled Tomatoes drained and cut into small dice juice reserved
  • 2 or 3 Bay Leaves
  • 7 cups super good quality Shrimp or Chicken Stock homemade or “Imagine”, “Kitchen Basics” or the “Organic Chicken Broth” from Costco it’s delicious
  • 4 cups Enriched Parboiled Long Grain Rice we use Uncle Ben’s Converted Brand
  • Salt and Pepper to taste


  • Heat the olive oil in a sauté pan, when hot add the chicken and sauté for a few minutes until golden brown on all sides, remove from the pan and reserve.
  • In a large Dutch Oven (at least 7 Quarts) add the onion and cook until golden brown.  Add the peppers, celery and the sausage and cook for a few minutes.  Add the tomato purée and cook for a few for a couple minutes. Add the garlic, fresh thyme, tarragon and cayenne; when fragrant add the tomatoes, bay leaves.  Add salt and pepper to taste. 
  • Add the stock and the rice and the reserved chicken combining all ingredients thoroughly.
  • Cook for 45 to 60 minutes or until the rice has absorbed all the liquid.


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