Chicken and Sausage Jambalaya

William Meppem

Jambalaya leftovers are always good--store in an airtight container in refrigerator up to 2 days.

Yield: Makes 6 to 8 servings
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  • 2 pounds boneless, skinless chicken breasts, chopped
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons vegetable oil
  • 2 pounds andouille sausage, cut into 1/4-inch-thick slices
  • 2 medium onions, chopped (about 2 cups)
  • 1 large green or red bell pepper, chopped (1 cup)
  • 1 cup finely chopped green onions, divided
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 cloves garlic, chopped (about 1 tablespoon)
  • 3 cups long-grain rice
  • 8 cups homemade chicken stock or low-sodium canned chicken broth
  • 1/2 to 1 teaspoon ground red pepper
  • Garnish: fresh flat-leaf parsley


  1. 1. Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.
  2. 2. Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.
  3. 3. Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.
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