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Chicken and Smoked Sausage Jambalaya

October 31, 2011 by Bake Up, Little Suzy

I’ve always wanted to go to New Orleans. I’m intrigued by the cuisine, and a little afraid of it.

At the aromatic root of savory Cajun and Creole cooking is the holy trinity: a sauté of chopped onion, celery, and green pepper. You can find the trinity in gumbo, maque choux, étouffée, dirty rice, jambalaya, and I totally forgot what I was talking about.

But I’m on the holy trinity do-not-call list because I’m allergic to bell peppers.

Since I’m pretty sure omitting the green peppers from jambalaya will get me kicked out of the foodies club anyway, I decided to further bastardize the original recipe and make it a tad bit healthier. In the interest of my cholesterol level (and throwing convention and authenticity out the window), I used turkey kielbasa in place of the pork sausage.

And did I miss the green peppers? Um, no. Why would I miss food that makes me feel like crap? The turkey kielbasa was just as juicy and lush as smoked sausage should be. Really, it was a delicious dish – rich and flavorful, filling, and just spicy enough without blowing your head off.

I took it for lunch for a week and it reheated just right in the microwave. There was some serious lunch envy in the cafeteria that week.

Continue reading for the Chicken and Smoked Sausage Jambalaya recipe

5.0 from 1 reviews

Chicken and Smoked Sausage Jambalaya
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Servings: 6
 
A healthier version of the classic jambalaya: rich and flavorful, filling, and just spicy enough without blowing your head off.
Ingredients
  • 2 tablespoons canola oil
  • 2 small yellow onions, chopped
  • 3 stalks celery, chopped
  • 2 bay leaves
  • 12 ounces smoked turkey sausage, cut into ¼-inch-thick slices
  • 2½ cups skinless, boneless chicken breast, cut into chunks
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ⅛ teaspoon ground thyme
  • ¼ teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • ½ cup tomato sauce
  • 2¾ cups chicken broth
  • 1½ cups medium-grain white rice
  • 1 cup thinly sliced green onions
Instructions
  1. Heat the oil in a large Dutch oven over medium heat. Add onion, celery, and bay leaves; cook until vegetables are golden brown, about 14 minutes, stirring occasionally. Add sausage; cook until sizzling quiets (about 5 minutes), stirring occasionally.
  2. Add chicken and next 6 ingredients (through garlic); cook 4 minutes, stirring occasionally.
  3. Add tomato sauce; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
Linked to: EKat’s Kitchen, Nap Time Creations, Gooseberry Patch

5 Comments »

  1. Bridget says:

    I looove chicken and sausage jambalaya thanks for sharing

  2. Christy says:

    This is a jambalaya I think my kids would love and I know I would!

  3. This sounds absolutely wonderful!

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