Chicken & Andouille Sausage Jambalaya

November 11, 2003

Jambalaya
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    Simplify your evening routine and enjoy a hearty, home-cooked meal with our suggestion for keeping your dinner to one dish. You'll enjoy convenience and easy cleanup—without sacrificing taste or elegance—with this recipe for a one-dish dinner.

Chicken & Andouille Sausage Jambalaya
Serves 5-6
Prep time: 30 minutes
Cook time: 20 minutes

INGREDIENTS
2 1/2 pounds boneless, skinless chicken thighs, cut into 2" pieces
1 package andouille sausage, sliced 1/2" thick
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
4 stalks celery, diced
1 large bell pepper, diced
4 cloves garlic, chopped
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 bay leaf
3 tablespoons tomato paste
1 1/2 cups instant brown rice
3 cups chicken broth
1 can (14 ounces) stewed, diced tomatoes, with juice
1/4 bunch parsley, coarsely chopped

INSTRUCTIONS
    1. Season chicken with salt and pepper.
    2. Melt butter in a large Dutch oven over medium-high heat. Add olive oil and seasoned chicken, then cook until browned, about 6 minutes. Add sausage and cook for another 3 minutes, then transfer chicken and sausage to a plate. Set aside.
    3. Scrape the bottom and sides of the Dutch oven to loosen any browned particles. Add onion, celery, bell pepper, garlic, thyme, oregano, fennel seeds and bay leaf to the Dutch oven. Sauté until veggies are tender, then stir in tomato paste and rice and cook for 1 minute. Add browned chicken and sausage, chicken broth, stewed tomatoes and parsley.
    4. Cover and simmer until rice is cooked and juices are absorbed, about 20 minutes. Serve immediately.
Tip: A Dutch oven is a cooking pot made of thick iron with a tight-fitting lid.

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