Chicken and Sausage Jambalaya
- 8 oz cooked roaster chicken
- 12 oz cooked smoked chicken sausage, sliced
- 2 cups uncooked jasmine rice
- 2 cups chicken broth
- 1 15 oz can diced tomatoes with juices
- 1 15 oz can corn, tomatoes, & okra with juices
- 1 large onion, diced
- 2 bell peppers, any color, diced
- 2 stalks celery, diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2 teaspoons Cajun seasoning
- ¼ teaspoon cayenne pepper
- 2 teaspoons Worcestershire sauce
- ¼ cup fresh chopped parsley
- 1½ tablespoons olive oil
- Salt and pepper
- In large stock pot heat oil; add the onion, peppers, celery, and garlic. Cook, stirring, to soften the veggie for 5 minutes.
- Add the can of tomatoes with their juices, the can of corn, tomatoes, & okra with their juices, chicken broth, all of the spices, Worcestershire sauce, and the sausage. Bring to a boil. Reduce heat to a low simmer. Cook for 30 to 1 hour to combine the flavors.
- Add the rice, chicken, and sausage. Cover pot and simmer on low for 18 to 20 minutes, until the rice is cooked.
- Remove from heat and let stand covered for 5 minutes. Add the parsley and serve.
Pictures from us cooking this recipe
We started by cutting up 3 bell peppers and 1 onion.
Here are the pepers, onion, and garlic ready for cooking.
We wanted to spped up this dish and we had these precooked sausages on hand. We sliced them in 1/2 inch slices.
We used 1 can of diced tomatoes with fennel and red pepper seasoning and 1 can of diced tomatoes, okra, and corn.
We gather together rest of the items we needed and got started.
In a stock pot over medium/high heat warm the oil. Add the peppers, onion, garlic, and celery. Add 1/4 teaspoon salt and soften veggies for 5 minutes.
Add the can of tomatoes with their juices, the can of corn, tomatoes, & okra with their juices, chicken broth, all of the spices, Worcestershire sauce, and the sausage. Bring to a boil. Reduce heat to a low simmer. Cook for 30 to 1 hour to combine the flavors.
Add the rice, chicken and sausage. Cover pot and simmer on low for 18 to 20 minutes, until the rice is cooked.
Remove from heat and let stand covered for 5 minutes. Add the parsley and serve.
Cooked By: Tom Corliss
