Smoked Sausage and Chicken Jambalaya
You too will be jumping for joy after you taste your own Jambalaya sopping up the lovely spicy juices with your buttery rich cornbread, are you hungry yet? This is a great dish with just the right heat and with a buttery texture. If you like it hotter, oh baby, just add some of my favorite Frank’s Hot Sauce. The recipe was written for Andouille sausage, which is the traditional recipe, but I didn’t have any. So I substituted a wonderful smoked sausage and just increased the heat with Frank’s since I was without the spicy andouille. Don’t you just love that about cooking, you’re the conductor, the director, it’s your show, experiment, don’t be afraid to try! This is a great dish anytime, for any climate hot or cold, it’s 65 F, where I am at, its perfect. Thank you so much for reading I hope you enjoy this dish, its EJlicious. Have a great day!
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
- 2 stalks celery, chopped, plus leaves for topping
- 1 onion, chopped
- 1 green bell pepper, chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 3/4 cup converted white rice
- 1 15-ounce can diced fire-roasted tomatoes
- 1 15-ounce can no-salt-added kidney beans, drained and rinsed
- 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Recipe courtesy of Food Network.