CHICKEN AND SAUSAGE JAMBALAYA

Chicken and Sausage Jambalaya image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Provided by KelBel

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons canola oil
1 1/2 cups sausage, cut into slices
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 cups onions, finely chopped
2 cups celery, finely chopped
2 bay leaves
2 1/2 cups chicken breasts, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons jalapeno peppers, finely chopped
1/4 teaspoon black pepper
1/8 teaspoon red pepper
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes (do not drain)
1 (15 ounce) can chicken broth
1 1/2 cups basmati rice
1 cup green onion, thinly sliced

Steps:

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
Add diced tomatoes and broth, and bring to a boil. Stir in rice.
Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

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