Chicken and Sausage Jambalaya

Name: Chicken and Sausage Jambalaya
Prep time: 10 min
Cook time: 35 min
Yield: Serves 6 - 8
Ingredients: 1 package ButcherBox.ca gluten free hot Italian sausage, sliced into 1/4" rounds (you can use our guten free mild Italian if you want less spice); 2 ButcherBox.ca RWA, air-chilled, boneless skinless chicken breasts, cut into cubes; 2 1/2 cups ButcherBox.ca Organic Seasoned Chicken Stock; 2 tbsp vegetable oil; 1 large onion, chopped; 1 large bell pepper - your choice of colour, seeded and chopped; 3 cloves garlic, minced; 1 can (28 oz) diced tomatoes, with juice; 1 can (15 oz) tomato sauce; to taste dried red chile pepper flakes; 2 bay leaves; 1 tsp creole/cajun seasoning; 2 cups parboiled (or converted) rice

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6 - 8 people

00h 10

00h 35

ButcherBox.ca's Chicken and Sausage Jambalaya recipe is a quick and easy, one-pot recipe filled with Cajun and Creole flavour that’s sure to please the whole family. You can make it as spicy or as mild as you would like, and it's super easy, quick, and reliable.

Ingredients and Method

Ingredients

1 package ButcherBox.ca gluten free hot Italian sausage, sliced into 1/4" rounds (you can use our guten free mild Italian if you want less spice)
2 ButcherBox.ca RWA, air-chilled, boneless skinless chicken breasts, cut into cubes
2 1/2 cups ButcherBox.ca Organic Seasoned Chicken Stock
2 tbsp vegetable oil
1 large onion, chopped
1 large bell pepper - your choice of colour, seeded and chopped
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, with juice
1 can (15 oz) tomato sauce
to taste dried red chile pepper flakes
2 bay leaves
1 tsp creole/cajun seasoning
2 cups parboiled (or converted) rice

Method

Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned – about 5 to 8 minutes.
Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
Add the onions and pepper and cook to the dutch oven and cook, stirring frequently, until the onions are translucent – about 5 minutes.
Add the garlic and cook until fragrant – about 1 minute.
Add tomatoes with juice, tomato sauce, red pepper flakes (if using), bay leaves, broth, creole seasoning. Increase heat and bring to a boil.
Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 20 minutes – stirring occasionally – or until rice is tender and most of the liquid has been absorbed.
**We use parboiled (or converted) rice because it tends to not absorb so much liquid that it becomes sticky or mushy. We find it gives us a much better end product!