Smoked Sausage Jambalaya

2016-03-13
  • Yield : 8 servings
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 5m
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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 pound smoked sausage, sliced into circles
  • 1 large Vidalia onion, chopped
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped thyme
  • 2 cups long grain white rice
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 2 1/2 cups chicken broth
  • 1 dried bay leaf
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons chopped fresh parsley

Method

Step 1

Heat the oil in a large Dutch oven over medium-high heat.

Step 2

Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.

Step 3

Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.

Step 4

Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.

Step 5

Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

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