Chicken and Sausage Jambalaya
Jambalaya is a popular dish in Louisiana that has both French and Spanish influence. It is known for its multiple meats and the trinity of vegetables always present, which are onions, celery, and green bell pepper. This recipe is prevalent in both Cajun and Creole cuisines, which is interesting because there is often confusion associated with these two types of cuisines. Some people think that because jambalaya is represented in both Cajun and Creole food, it's proof that these two cuisines are the same, but that's simply not the case. These cuisines each have their own distinct cultural histories. Here’s an easy way to figure out which one your jambalaya is; if it is orangey-red, it is Creole inspired and if it is brown it is Cajun inspired.
We think this recipe is just the right amount of spicy, but if you're feeling kind of sassy you could add 2 teaspoons of Cayenne Chile Powder. White rice works better for the recipe as written; you can use brown rice, but it can take nearly twice as long to cook through so make sure you monitor your jambalaya and add extra cooking liquid as needed. You could also par-boil brown rice for twenty minutes before adding it to your pot, and let it finish cooking for its final 20 minutes in the jambalaya. Garnish your finished product with fresh parsley or chopped scallions for some added color and serve.
- 1 Tablespoon olive oil
- 2 boneless, skinless chicken breasts
- 8 ounces turkey sausage cut into 1/2 to 1 inch pieces
- 1 cup sweet onions, chopped
- 1/2 cup red or green bell pepper, chopped
- 1/2 cup celery, chopped
- 2-3 cloves garlic, chopped
- 1 28 ounce can whole tomatoes with the juice
- 2 cups water
- 1 cup dry white rice
- 1 Tablespoon Jambalaya Seasoning
- 2 Organic Bay Leaves
- 1/2 Tablespoon Worcestershire sauce
- Kosher Salt and Black Pepper Fine Grind to taste
- In a Dutch oven, on medium high heat, add olive oil.
- Add chicken and turkey sausage, cook until browned. Take meat out of pot and set aside.
- Add onions, peppers and celery. Saute until tender.
- Add garlic and saute another 1-2 minutes, cafeful not to burn the garlic.
- Add meat back to the pot. Add tomatoes, water, rice, Jambalaya Seasoning, Organic Bay Leaves and Worcestershire sauce.
- Cover and simmer 20-25 minutes.
- Remove Organic Bay Leaves and taste. Adjust seasonings with Kosher Salt and Black Pepper Fine Grind to taste.
- Garnish with fresh parsley or chopped scallions before serving.