Prep 20 mins
Cook 50 mins
I've always loved the flavors of jambalaya but can rarely enjoy it because I hate seafood. SO I created my own New Orleans-style jambalaya without seafood, just sausage and chicken.
- 2 tablespoons oil
- 3⁄4 lb smoked garlic sausage, sliced
- 3⁄4 lb boneless chicken, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 bay leaves
- 2 teaspoons garlic
- 1 teaspoon thyme
- cayenne pepper
- 1 1⁄2 cups brown rice
- 2 (10 ounce) cans low sodium chicken broth
- 1 (14 3/4 ounce) can diced tomatoes, undrained
- 3 scallions, sliced
- In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
- In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
- Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
- Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
- Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
- Sprinkle with scallions and serve.
You forgot to mention the scallions in the cooking process...
Being from Louisiana I like jambalaya also.I make it using pork chops and I sometimes add sliced cajun sausage.A very good cold weather dish and filling.Smells up the house in a good way.Thanks for your version,I will try it soon. I tried this and really like it,I halved it tho.I put sausage and shrimp for me in one half and the other I left as is for bf.We both enjoyed it very much.