Chicken + Sausage Jambalaya
rowing up in New Orleans has had a profound impact on who I am today. Everything there is deeply seeded in culture and tradition, and that is one of the things I miss most about home.
Another thing I miss is the food.
There is almost no comparison when it comes to cuisine anywhere else on earth. The unique use of spices and flavors originates from its rich history and melting pot of cultures. The taste is almost impossible to recreate, unless you know what you are doing.
Today, I’m going to give you a little peak into true southern cooking with my mom’s Chicken and Sausage Jambalaya. This is one of my all time favorite recipes, and I could honestly eat it every night. It is surprisingly simple to make and does not take as long as you would think.
I have tweaked a few things in the recipe in order to get more protein in, so the macros are a little more balanced. Most of the specific spice amounts are my best estimate, because I usually just add a little of this and a little of that. But, they should do the trick. Just know, in this recipe, more is more when it comes to spice. The last thing you want is to have a bland Jambalaya.
The original recipe came from Jambalaya by way of Best of the Best from Louisiana Cookbook: Selected Recipes from Louisiana’s Favorite Cookbooks, but we have changed it so many times over the years that it is not really the same recipe anymore.
Let me know in the comments below if you try this recipe and what you think! I really hope you enjoy.
CHICKEN AND SAUSAGE JAMBALAYA
4 chicken thighs
4 chicken breasts
fajita mix (pre-cut mix of bell peppers and onions)
2 cloves garlic
2 cups converted long-grain rice
1 pound smoked sausage – hot
1 pound smoked sausage – regular
1/2 stick butter
1 (6 ounce) can tomato paste
2 large bay leaves
1 tablespoon thyme
2 teaspoons salt
1 tablespoon oregano
1 tablespoon basil
2 teaspoons pepper
1 tablespoon parsley
1/2 teaspoon TABASCO®
5 cups chicken broth
Preheat your oven to 350 degrees F (180 C), and prepare all the ingredients. Start by slicing sausage into 1/4 inch pieces and set aside. Chop fajita mix, mince garlic, and combine. Cut both types of chicken into uniform sized cubes and set aside.
Add olive oil, sausage, and fajita veggie / garlic mixture to a skillet. Cook until the sausage is lightly browned, all veggies are soft, and garlic is fragrant. Remove from heat, and place on a paper towel lined plate to soak up residual grease. Transfer to oven safe pot or dutch oven.
In the same pan with sausage drippings, add butter and chicken. Once cooked through, add tomato paste and stir until chicken is fully coated. Transfer to pot with sausage, and be sure to scrap sides to get all the drippings.
Transfer to pot with sausage
Add bay leaves, thyme, basil, oregano, salt + pepper, and TABASCO.® Stir in rice and add chicken broth. Bring to boil.
Once boiling, remove from heat. Add lid, and put into preheated oven for 25 – 30 minutes. Let sit on the stove for 15 – 20 minutes when done cooking for the remaining liquid to absorb.
Serve and enjoy! My favorite sides for this meal are asparagus, corn bread, and iced tea.