Weeknight Chicken and Sausage Jambalaya
2 tablespoons vegetable oil
1 pound Cajun smoked sausage (like andouille), sliced into 1/4-inch rounds
1 pound chicken breasts, cubed
1 large onion, chopped
1 large bell pepper, seeded and chopped
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
Pinch dried red pepper flakes (optional)
2 bay leaves
2 1/2 cups chicken broth
1 teaspoon Creole seasoning
2 cups parboiled rice (sometimes called converted rice)
Prep Time: 10 mins
Cook Time: 35 mins
Servings: 6 to 8
Heat oil in a large Dutch oven over medium-high heat. Add sausage and chicken. Cook 5 to 8 minutes, stirring frequently until the sausage has browned. Using a slotted spoon, remove meat from the skillet and set aside, leaving the remaining oil in the pot.
Add the onion and pepper. Cook 5 minutes until the onions are translucent, stirring frequently. Add the garlic and cook until fragrant, about 1 minute.
Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth and Creole seasoning. Bring to a boil.
Stir in rice, and return chicken and sausage to the pot. Cover, reduce heat and cook, stirring occasionally, 20 minutes or until rice is tender and most liquid is absorbed.