Sometimes needing to eat to stay alive just isn’t a special enough reason to make dinner. But turn it into a jaunty little celebration and you’ll not only have a couple hours of funtime, you’ll most likely also have food for days. And what is Fat Tuesday if not the perfect excuse for jaunty celebrating? Call me crazy, but I’m just not that into blacking out on Hurricanes or flashing strangers for shiny plastic beads; and I’m definitely not at all into binging in preparation for fasting. However, I am way into far-fetched excuses to make heady, never-before-attempted meals, so jambalaya happened. And it was glorious.
PEPPERS, ONION, GARLIC, CELERY, SCALLIONS – THE FOUNDATION FOR ANY DELICIOUS ANYTHING.
SO MANY SPICES, JUST ENOUGH TIME.
Having never made jambalaya before, I didn’t realize how totally central the spices are. I also didn’t realize how awesome they all look until they get laid out all pretty-like on a plate. Sage, basil, thyme, oregano, chili powder, paprika, cayenne, creole seasoning, and bay leaves – I admit, it sounded like a lot to me, but every single one was put to good use. Along with the delectable andouille sausage, the spicy factor was pleasantly high; with the Colony Sauce-marinated chicken thighs, the magical factor was through the roof.
OOOH OOOH, MAGIC SAUCE!
Green chilies, diced tomatoes, chicken broth and white rice round out the players. Red wine optional, but highly recommended (for drinking, of course!).
BROWNED SAUSAGE…IT’S LIKE NECTAR.
The sliced sausage is browned first, then all the chopped veggies are added to cook until just about translucent. Next, the chicken gets added to cook until all the pink is gone – again, I was a bit doubtful about this process with the amount of stuff in the pot, but on med-high heat with a generous amount of stirring, it actually gets along quite nicely.
Last, in go the liquidy bits and rice, and on goes the cover for about a half hour. Sure, stirring once in a while was something I felt the need to do, but it totally wasn’t necessary. This is seriously one of the easiest supertasty things I’ve ever made.
ALRIGHT, NOW WE’RE GETTING THERE.
When it looks like this, it’s done! Chop up some of the uncooked scallion and throw in at the very end, then scoop heaping spoonfuls into a bowl and sprinkle with parsley. It’s a celebration after all, and we like things fancy.
PARTY TIME. EXCELLENT.
Brown sausage. Add chopped veggies and cook until just translucent. Add chicken and cook until no longer pink. Add spices, broth, tomatoes and chilies, rice. Bring to a boil and boil for one minute. Lower heat to low and cover; simmer 30 minutes or until most of the liquid is absorbed. Season with salt and pepper. Add remaining chopped scallions. Serve with parsley flakes.
Chicken & Sausage Jambalaya
- Large pot or Dutch oven.
- Cutting Board and Knife
- Mixing utensils.
- Measuring cups and spoons
- Can opener.
- 12 oz andouille sausage, sliced
- 1.5 lb chicken thighs, cubed
- Red and green bell pepper, chopped
- 1 yellow onion, diced
- 4 cloves garlic, diced
- 1 bunch of scallions, half diced and half set aside
- 1 28oz can diced tomatoes
- 1 7oz can diced green chilies
- 1.5 c white rice
- 32 oz chicken broth
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp sage
- 1 tsp thyme
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp creole seasoning
- 1/4 tsp cayenne
- 2 bay leaves
- Colony Sauce to marinate chicken
- Marinate the chicken: Place the cubed chicken thighs in Colony Sauce (you can use your preferred brand or homemade marinade) and let it marinate for at least 30 minutes, or longer if desired.
- In a large pot or Dutch oven, heat some oil over medium-high heat.
- Add the sliced andouille sausage and cook until it starts to brown and release its flavor. Remove the sausage and set it aside.
- In the same pot, add the marinated chicken and cook until it's browned on all sides. Remove the chicken and set it aside.
- In the same pot, add a bit more oil if needed, then add the chopped onion, bell peppers, and diced garlic. Sauté until the vegetables become tender and aromatic.
- Stir in the diced tomatoes (with their juices) and the diced green chilies. Mix well.
- Add the white rice to the pot and stir to combine with the other ingredients.
- Return the cooked sausage and chicken to the pot.
- Pour in the chicken broth and add all the seasonings: dried basil, oregano, sage, thyme, chili powder, paprika, creole seasoning, cayenne, and bay leaves. Mix everything thoroughly.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the flavors meld together. Make sure to stir occasionally to prevent sticking.
- Once the rice is cooked, remove the pot from heat and discard the bay leaves.
- Garnish the jambalaya with the diced scallions you set aside earlier.
- Serve hot and enjoy your homemade Chicken and Sausage Jambalaya!
- You can adjust the level of spiciness by modifying the amount of cayenne or creole seasoning used.
- Marinating the chicken in Colony Sauce or your preferred marinade adds depth of flavor, but it’s optional.
- Be sure to stir the jambalaya occasionally while simmering to prevent sticking and ensure even cooking.
- Leftovers can be refrigerated and reheated for a tasty meal the next day.