Chicken and Sausage Jambalaya

Jambalaya is even more fun to eat than it is to say. This delicious blend of rice, meats and seafood resembles a Spanish paella, most often prepared in large batches for celebrations and family meals. 

Find this savory comfort food anywhere throughout the state of Louisiana. New Orleans-style jambalaya features a tomato base, a byproduct of the port city's access to once rare ingredients. Taste tomato-based jambalaya at places like Dooky Chase's, or sample a spicy, Cajun version at classics like the Jambalaya Shoppe in Baton Rouge or Steve n Pat's Bon Temps Grill in Lafayette.

Or you can bring some of that Louisiana love to your own table with this recipe for chicken-and-sausage jambalaya. Watch the 60-second instructional video below to get a few tips while making this drool-worthy dish.

Ingredients for Chicken and Sausage Jambalaya:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, cut in 1-inch cubes
• 1 pound andouille or smoked sausage, sliced 1/4-inch thick
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 rib celery, chopped
• 2 tablespoons Cajun seasoning
• 1 bay leaf
• 2 cups long-grain Louisiana rice
• 3 cups chicken stock

Method of Preparation: 

1. Heat oil in a large heavy skillet on medium-high heat. Add the chicken and sausage; cook and stir for 5 minutes. Remove from the skillet. Pour off excess oil.
2. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in Cajun seasoning and bay leaf.
3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender. Fluff and remove bay leaf before serving.

Serves 8

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