along with a few canned goods (just showing off our exclusive taste in tomato products here):
Saute the sausage in a large frying pan until the edges are crisp. I slice it in about quarter-inch slices and then quarter each slice, so they're fairly small pieces. It would work just as well to leave them as rounds.
Add the vegetables and saute; then crank up the heat to medium high and add the chicken.Cook until it's brown. Then add all of the other ingredients, bring it back to a boil, and then cover and reduce to low heat.
The test of whether it's done or not is when the rice is cooked. The jambalya will be fairly wet; we prefer it that way as long as the rice is fully cooked.
Makes 6-8 side dish servings
6 chicken thighs, boneless and skinless, cut into 1-inch cubes
2 teaspoons canola oil
1 cup andouille sausage, chunked (we've always used polska kielbasa instead)
1 onion, chopped
1 green pepper, chopped
1/4 teaspoon. cayenne pepper
1 teaspoon thyme, minced
1 teaspoon oregano, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 14-ounce can diced tomatoes, with juice
3 8-oz. cans tomato sauce
2 1/2 cups chicken broth
4 scallions, chopped
1 cup long-grain rice
In a large saucepan or frying pan, warm canola oil over medium heat. Add sausage; saute until crispy on the edges, about eight minutes. Stir in onion, celery, green pepper, saute until tender, about five minutes. Increase heat to medium-high, add chicken thighs and saute until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteing about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 30 to 35 minutes or until rice is fully cooked.