In the movie Julie and Julia, the character explains that it is rude to say that something you cooked is “Yum” but allow me to let my redneck rudeness peak out for a moment. YUMMMM! This Sausage and Chicken Jambalaya is amazing.
Pulling out the recipe I intended to use and starting to follow the directions, I really felt like this was not going to be to my personal taste. No offense to the chef. So, I quickly glanced over three or four other recipes on Recipezaar and started adding things to the skillet. The result was an absolute delight that had my husband jumping up from the table to grab me a pen (to scrawl out the recipe before I forgot) and then raving about me on Facebook.
Sausage and Chicken Jambalaya
- 2-3 tablespoons Olive Oil
- 2 large onions diced
- 1 large bell pepper seeded and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 can Rotel mild
- 1 can cream of mushroom soup or homemade white sauce
- 1 can 8 oz tomato sauce
- 1 lb chicken cooked and diced
- 1 lb smoked sausage sliced in 1/4 inch
- 1 cup chicken broth
- 1 cup water
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1 teaspoon salt could cut back a little
- 2 bay leaves
- 1/2 teaspoon black pepper
- 2 cups long grain white rice uncooked
- Place the olive oil in a hot skillet (very large) or pot over medium-high heat. When it shimmers (about 30 seconds), add the onion, pepper and celery. Flatten and allow to cook without stirring for about 2 minutes. Stir in the garlic.
- When the vegetables start becoming translucent (about three minutes), add the meats, Rotel, soup and tomato sauce as well as the broth and water. Add the seasonings and allow to simmer about 10 minutes.
- Stir in the rice and cook over medium-low heat, covered, until the rice is tender and most of the liquid is absorbed (about 30 minutes).