Name: Chicken & Sausage Jambalaya (jum-buh-LIE-uh)
Ingredients: 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; 4 cups Enriched Parboiled Long Grain Rice (we use Uncle Ben’s Converted Brand); Salt and Pepper to taste

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

5 from 2 votes

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Servings

Ingredients

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

Instructions

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.