Chicken and Andouille Jambalaya

It’s going to be coolish this week, so this spicy, hearty, comforting dish sounded especially good.

Ingredients:

2 tbsp olive oil

2-12 oz packages andouille sausage (pork or chicken)

1 1/2 lbs. boneless skinless chicken

2 bell peppers cut in a 1/2″ dice

2 onions cut in a 1/2″ dice

1 quart canned tomatoes, or 2–15 oz cans stewed tomatoes

Water

Rice

Salt, pepper, and cajun seasoning to taste

This is my favorite andouille that is available locally, but Usinger in Milwaukee make a good one too.

Cut the andouille in half lengthwise and then slice it into 1/2″ pieces.

Heat a large dutch oven or braiser over medium heat and add olive oil. Cook the sausage until it is brown. Place on paper towel lined plate to drain.

While you are cooking the sausage, prep your other ingredients.

After you remove the sausage from the pan, add the chicken and cook until browned.

Add the onion, peppers, and cooked sausage to the pan.

While that is cooking, drain your tomatoes over a measuring cup.

Once the vegetables are soft add the drained tomatoes to the pot. Add enough water to the tomato juice to make 3 cups, and add that to the pot. 

Also add 3 tsp of Better than Bouillon Roasted Chicken flavor to the pot.

Bring to a boil and add 2 1/2 cups white rice.

Return to a boil, turn off the heat, and cover. Let stand 15 minutes. The liquid should all be absorbed. Test the rice for doneness. If it still has some bite to it, add a little water, stir, and let stand another 5 minutes. Taste and adjust seasoning as necessary.

*You can add 3 or 4 ribs of diced celery to this when you add the other vegetables, but my husband hates celery.

**You can substitute kielbasa for andouille in this, but you will need to add some spice and minced garlic to it to give it the real jambalaya flavor.

***This is a good make ahead meal. It reheats beautifully.

Here are a couple of my favorite kitchen gadgets:

Get yourself 2/3, 3/4, 1 1/2, and 2 cup dry measuring cups–GAME CHANGER

And I love this little gadget for grabbing the sausage, or other items from a pan when you want to leave the grease, or the water behind–way more effective than a slotted spoon. It’s called a kitchemajig (or something like that). Super handy.