Chicken & Sausage Cajun Jambalaya

I made this Jambalaya a couple of weeks ago for my family and we all fell in love! It is so easy to make and results in very few dishes! I found the recipe on Gluten Free with LB, you can find it HERE. In the future, I would half this recipe - we're only four in my house so we had so much left over Jambalaya!!

Start by heating 1 tablespoon of olive oil a large pot. Then add 12 ounces of Italian Sausage - I used 4 Italian sausages. Cook the sausage for 2-3 minutes until it starts to cook. Then add 1 1/2 lbs of chicken breast cut into 1/2 inch pieces. Cook the chicken and sausage over medium heat until the chicken is cooked through (about 8-10 minutes). Then, remove the chicken and sausage from the pot and set it aside.

Heat another tablespoon of olive oil in the pot over medium heat. Then add in 2 cups of finely chopped onion, 1 cup of chopped celery, 1 cup of chopped red bell pepper. Cook the veggies for 6-8 minutes then add 2 cloves of garlic minced and sauté for 2 minutes longer, until the garlic is fragrant.

Add the meat back into the pot. In a small separate bowl (I didn't get any pictures of this because the Bean was too speedy!) mix together 1 teaspoon of thyme, 1 teaspoon of basil, 1/4 teaspoon of cayenne pepper and a little salt and pepper. Add the combined spices to the pot and mix them in.

Add 1 tablespoon of Worcestershire, a 6 oz can of tomato sauce, a 14.5 oz can of diced tomatoes to the pot and stir to combine.

Next, add 4 1/2 cups of chicken broth or vegetable broth to the pot along with 2 1/2 cups of long grain rice. Stir to combine the ingredients, then let the mixture come to a boil over medium heat before turning the burner down to low and letting the jambalaya simmer for 25-35 minutes.

Check the jambalaya after 25 minutes and give it a stir to loosen up the rice. If the jambalaya is looking dry add in another 1/2 cup of vegetable or chicken broth and let it simmer for another 10 minutes. Once the rice is completely cooked, remove the jambalaya from the heat and serve!

The picture does not so this dish justice - it kind of looks like a big jumble of rice and meat, but it really is so delicious!

CHICKEN AND SAUSAGE CAJUN JAMBALAYA
serves 8 people

ingredients
i tablespoon olive oil, divided
12 oz Italian Sausage, cut into 1/2 inch pieces (I used 4 Italian Sausages)
1 1/2 lbs of chicken, cut into 1/2 inch pieces
2 cups onion, finely chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon basil
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 - 6 oz can tomato sauce
1 - 14.5 oz can diced tomatoes
4 1/2 - 5 cups chicken broth (or vegetable broth)
2 1/2 cup long grain rice

directions
1.  Cut up the Italian sausage and chicken into 1/2 inch pieces. Heat 1 tablespoon of the olive oil over medium heat then add in the Italian Sausage. Let the sausage cook for about 2 minutes before adding the chicken in and letting the mixture cook over medium heat until the chicken is cooked through (about 8-10 minutes). Remove the meat from the pot and set it aside (I transferred it into a large mixing bowl).
2. Heat another tablespoon of olive oil in the pot while you chop up the onion, celery and red pepper. When the oil is hot, add the veggies to the pot and cook for about 6 minutes until the vegetable are starting to get tender. Add in the garlic and let the vegetables cook for 2 minutes longer, untilt he garlic is fragrant..
3. Add the meat back to the pot. In a small glass bowl, combine the spices (thyme, basil, cayenne, salt & pepper). Add the spices to the pot and stir them in along with the Worcestershire sauce, tomato sauce and diced tomatoes.
4. When everything is combined, mix in 4 1/2 cups of chicken broth and the rice and bring the mixture to a boil over medium heat. Once the jambalaya boils, turn the burner down to low and let the jambalaya simmer for 25 minutes.
5. Check on the Jambalaya after 25 minutes - give it a stir and add a half cup more broth if necessary. Let the Jambalaya simmer for 10 minutes longer, until the rice is completely cooked. Then, serve!

Let me know if you try this recipe!