When I think of comfort food, jambalaya is always one of those dishes that pops into my mind.
I like it with chicken, sausage, shrimp, or ham.
The most basic recipe, though, is chicken and sausage.
Anyway, you make it though, it’s delicious and satisfying.
When I make jambalaya, I prefer mine cajun vs. creole.
(This means less tomato. )
Now, don’t get me wrong, but I am a huge tomato fan, just not in my rice dishes.
Jambalaya is a one-pot dish that is very versatile and can be made so many ways.
This recipe is a family recipe, altered through the years.
I’ve tweaked it and made it my own.
We usually like things pretty spicy, so adjust the seasonings accordingly.
Chicken and Sausage Jambalaya
2 pounds chicken breast tenderloins
1 pounds sausage (I use Down Home, regular & hot, cut into slices)
2 tablespoons butter
1 yellow onion, diced
1 bell peppers, diced
4 celery stalks, diced
1 poblano pepper, seeded and diced
1 jalapeño pepper, seeded and diced
4 cloves garlic, minced
1 can original Rotel tomatoes
2 tablespoons Creole seasoning (I used Tony’s)
1 teaspoons dried oregano
2 bay leaves
4 cups chicken broth
2 1/2 cups rice
In a large pot cook chicken until done. Remove from water, reserving stock. Shred the chicken into bite-size pieces.
Meanwhile, in another large pot brown sausage. Remove, reserving fat. Add the butter and melt. Add the onions, bell peppers, celery, poblano pepper, and jalapeño pepper and sauté. Cook for approximately 5 minutes. Add garlic and continue to cook for another 3-4 minutes. Add the Rotel tomatoes.
Add the chicken and sausage back to the pot. Add the Creole seasoning, oregano, and bay leaves. Stir well to combine.
Add the chicken broth and increase the heat to bring to a boil. Add the rice. Stir and reduce the heat to simmer. Cover and cook for 40 minutes or until the rice has absorbed all of the water.
Pour the jambalaya out of the pot because it will continue to cook.
Serve immediately or pour into a casserole dish to serve later.