How to Make the Best Chicken Jambalaya

Ingredients

• ▢ 2 tbsp unsalted butter
• ▢ 1 lb sliced sausage
• ▢ 1 lb boneless skinless chicken breasts cut into bite sized pieces
• ▢ 1 cup yellow onion chopped
• ▢ 1 cup celery chopped
• ▢ 1/2 cup bell pepper chopped
• ▢ 1 tbsp minced garlic
• ▢ 1 cup tomato sauce
• ▢ 14.5 oz diced tomatoes
• ▢ 2 1/2 cups chicken stock
• ▢ 1 1/2 cups rice uncooked and rinsed
• ▢ 2 bay leaves whole
• ▢ 2 tsp ground black pepper
• ▢ 1 tsp salt
• ▢ 1 tsp white pepper
• ▢ 1 tsp thyme dried
• ▢ 1 tsp red pepper flakes
• ▢ 1/2 tsp sage

Instructions

1. Combine the creole seasoning ingredients in a small bowl and set aside.
2. Melt butter in a large dutch oven over medium-high heat.
3. Add the sausage until it starts to brown, about 3 minutes.
4. Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
5. Turn the stove top down to medium heat.
6. Preheat your oven to 350 degrees.
7. Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
8. Stir in the tomato sauce and cook for about one minute.
9. Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
10. Stir in the rice and chicken stock, mix the ingredients well.
11. Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
12. Remove from the oven, add the bay leaves and stir well.
13. Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.