Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya made with andouille, tender chicken, Creole seasoning and arborio rice for a rich, slightly sticky texture.
Equipment
Ingredients
- 2 tablespoons butter
- 2 pork andouille sausages, 6 ounces , cut in ½ inch thick coins
- 1 pound boneless skinless chicken thighs, large diced
- 2 cups Vidalia onion large diced
- 1 cup celery large diced
- 1 cup red bell pepper large diced
- 1 tablespoon tomato paste
- 1 tablespoon Creole seasoning
- 3 ¼ cups chicken stock
- 1 ½ cups arborio rice
- 1 lemon for zest
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Melt 2 tablespoons of butter in a medium sized Dutch oven over medium high heat. Cook 2 andouille sausages, cut into ½ inch thick coins, on both sides until golden brown, about 5 minutes. Remove the sausages from the pot and reserve. Leave the fat in the pot as well.
- Now add 1 pound of large diced boneless, skinless chicken thighs to the Dutch oven. Cook until golden brown, about 5 minutes. Season lightly with sea salt and freshly cracked black pepper to taste. Remove from the pot. It will finish cooking later.
- Reduce the heat to medium low and add 2 cups Vidalia onion, 1 cup celery, and 1 cup red bell pepper, all cut into a large dice. Cover the pot with a lid and cook for 8 minutes or until tender, stirring every few minutes. Now add 1 tablespoon tomato paste and 1 tablespoon Creole seasoning. Cook for another 2 minutes, stirring often. Season lightly with sea salt and freshly cracked black pepper to taste.
- Deglaze with 3 ¼ cups of chicken stock and scrape the bottom of the pot to release any golden brown bits that stuck to it. Add 1 ½ cups of arborio rice. Return the sausage and the chicken thighs to the pot and stir to combine. Turn the heat up to medium high, bring to a simmer, then turn down the heat to low and cover the pot with a lid. Cook undisturbed for 20 minutes, until the rice is tender and sticky and the liquid is absorbed. Remove from the heat.
- Allow the rice to rest, covered, for 10 minutes. Stir in the zest of 1 lemon and check for seasoning. Serve hot.