Chicken and Adouille Sausage Jambalaya
Chicken and Andouille Sausage Jambalaya
Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
E.J. Church Cabernet Franc, Napa Valley
INGREDIENTS
- 2 tbsp vegetable oil
- 1 pound andouille sausage, sliced
- 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped green bell pepper
- 3 cloves garlic, minced
- 3 cups long-grain rice
- 1 (28-ounce) can diced tomatoes
- 5 cups chicken broth
- 2 tbsp chopped fresh thyme
- 2 fresh bay leaves
- 2 tsp kosher salt, divided
- 1 tsp ground black pepper, divided
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tbsp chopped fresh parsley
- Garnish: chopped green onion
INSTRUCTIONS
- In a large Dutch oven, heat oil over medium-high heat; add sausage and chicken, and cook about 5 minutes or until browned.
- Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
- Add garlic, stirring for about 30 seconds until fragrant.
- Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low.
- Cover, and cook for 15 minutes or until rice is tender.
- Garnish with green onion and parsley.
