Chicken And Sausage Jambalaya
By: Chef Cindy Gilbert
Made With:
Bring the flavors of Louisiana’s Bayou Country to your kitchen with our chicken and sausage jambalaya recipe. This comforting one-pot dish is made with chicken breast and andouille sausage for savory richness, perfectly balanced by the sweetness of red onion, green bell pepper, celery and tomato. McCormick Gourmet™ Cajun Seasoning lends just the right touch of spice, with aromatic McCormick Gourmet™ Turkish Bay Leaves helping to enhance and round out the overall flavor profile.
Bring the flavors of Louisiana’s Bayou Country to your kitchen with our chicken and sausage jambalaya recipe. This comforting one-pot dish is made with chicken breast and andouille sausage for savory richness, perfectly balanced by the sweetness of red onion, green bell pepper, celery and tomato. McCormick Gourmet™ Cajun Seasoning lends just the right touch of spice, with aromatic McCormick Gourmet™ Turkish Bay Leaves helping to enhance and round out the overall flavor profile.
Key products
Instructions
Instructions
- Heat oil in large heavy skillet or Dutch oven on medium-high heat. Add chicken; sear on all sides. Add sausage to skillet; sauté 3 to 5 minutes or until well browned. Remove from skillet with slotted spoon; set aside. Leave about 2 tablespoons of the drippings in skillet.
- Add onion, bell pepper and celery; sauté on medium heat about 5 minutes or until softened and lightly caramelized. Stir in garlic; cook just until fragrant, about 30 seconds. Add tomato, Cajun seasoning and bay leaves, stirring to mix well.
- Return chicken and sausage to skillet. Add rice, stirring until well coated; cook 1 minute. Add stock; mix well. Bring to boil; reduce heat to low. Cover and simmer 25 to 30 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand 5 minutes. Remove and discard bay leaves. Fluff rice and serve sprinkled with green onions.
