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chicken and smoked sausage jambalaya

February 20, 2008
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Here is another one of my Louisiana favorites.

Chicken and Smoked Sausage Jambalaya

  • 1-2 pounds chicken, cubed (I use a combination of thigh and breast meat)
  • 1 pound smoked sausage, sliced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • cajun seasoning
  • 2 cups rice
  • 4 cups chicken stock

Coat the chicken in cajun seasoning, set aside. In a large, heavy pot, cook sausage over medium heat until nicely browned on both sides. Remove from pan and set aside. Add chicken to the pot and saute until lightly browned. Add the sausage back to the pot. Add the onions, bell pepper, garlic and bay leaves, and cook until the onions are translucent. Stir in the rice. Cook and stir for 2-3 minutes. Stir in the chicken stock, and bring to a boil. Reduce heat to medium low and cover. Cook without stirring for 20 minutes, or until rice is soft and liquid is absorbed. Remove from heat, stir and serve.

2 Comments leave one →
  1. wow permalink
    July 27, 2008 3:52 am

    best looking jambalaya dish i’ve seen in awhile!

  2. February 5, 2011 8:50 am

    i love jambolaya it is so good!!!!!!!!!

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