Ingredients

The following ingredients have 10 Servings
  • 1 Tablespoon olive oil
  • 2 lbs chicken (cut into cubes)
  • 1 lb smoked sausage such as Andouille
  • 2 cups onion (chopped)
  • 1 1/2 cups green bell pepper (chopped)
  • 1 cup celery chopped (about 2-3 stalks)
  • 1 1/2 teaspoons minced garlic
  • 1 Tablespoon Creole Seasoning (such as emeril’s essence)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 - 2 cups uncooked rice ((less rice = more liquidy, more rice = thicker jambalaya))
  • 2 cans fire-roasted tomatoes
  • 3 cups chicken stock
  • Garnish - Parsley or green onions

Instruction

  • In a large Dutch oven or stockpot, heat olive oil over medium high heat.
  • Cook chicken and sausage until browned and cooked through, about 10 minutes.
  • Remove chicken and sausage leaving behind drippings.
  • Add onions, bell pepper, celery, garlic and seasonings to stockpot and cook until vegetables are softened, about 5-7 minutes.
  • Stir in rice and cook about 3 minutes.
  • Add meat back in and pour in tomatoes and chicken stock. Stir.
  • Bring to a boil then turn down, cover, and simmer for about 20 minutes or until rice is done. Stir once or twice.
  • Garnish as desired.