J is for Jambalaya

This recipe makes enough for a gang.  It is a complete one-pot meal chock full of chicken, sausage, rice, and vegetables.

J is for Jambalaya.....

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the letter or contains a main ingredient that begins with the letter.

This week's letter is J.  Let's see what everyone brought to the table.......

• Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice 
• Sneha’s Recipe: Jhatpat Bhendi Masala 
• A Day in the Life on the Farm: Chicken and Sausage Jambalaya 
• Culinary Cam: Bulgogi-Inspired Oven Beef Jerky 
• Jolene’s Recipe Journal: Blueberry Jam Palmiers 
• Karen’s Kitchen Stories: Johnnycake Cobblers 
• Blogghetti: Jam-Filled Corn Flake Muffins 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning 
• Magical Ingredients: Jackfruit Paratha 
• Food Lust People Love: Java Dry Spice Mix Chops

Jambalaya means "mish-mash" or mix-up.  It is a combination of different meats and vegetables cooked with rice, much like a Pilau or Pilaf. It often contains seafood as in this Shrimp and Ham Jambalaya.

Chicken, Sausage, Rice, One Pot Meals,

Entrees

Cajun/Creole

Yield: 12 servings

Author: Wendy Klik

Chicken and Sausage Jambalaya

This recipe makes enough for a gang. It is a complete one-pot meal chock full of chicken, sausage, rice, and vegetables.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 T. canola oil
• 2-3 lbs. boneless, skinless, chicken thighs, cut into bite-size pieces
• 1 lb. smoked sausage, sliced into rings
• 1 large, Vidalia onion, chopped
• 1 large green bell pepper, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 T. creole seasoning
• 1 t. thyme
• 1 t. oregano
• 2 c. converted (par-boiled) rice
• 3 c. chicken broth
• 2 (15 oz) cans diced tomatoes

Instructions

1. Heat the oil in a dutch oven over medium-high heat. Add the chicken and sausage. Cook, stirring, until browned, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towel and set aside.
2. Add the onion, pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to the dutch oven and cook, scraping up any browned bits stuck to the pan, until fragrant and vegetables are beginning to soften, about 5 minutes.
3. Add the rice. Stir and cook a few minutes to cover the rice with the vegetables and spices, then add the chicken broth and the tomatoes with their juices.
4. Return the chicken and sausage to the pot and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, stirring occasionally until liquid is absorbed and rice is tender.

Notes

adapted from a recipe by Southern Living.

Nutrition Facts

Calories

379.23

Fat (grams)

15.63 g

Sat. Fat (grams)

4.64 g

Carbs (grams)

31.83 g

Fiber (grams)

1.81 g

Net carbs

30 g

Sugar (grams)

3.74 g

Protein (grams)

26.34 g

Sodium (milligrams)

727.7 mg

Cholesterol (grams)

117.78 mg

Similar Recipes

Shrimp and Ham Jambalaya

Jambalaya

Kenyan Palau

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