Friday, March 3, 2017

Brown Rice Chicken and Sausage Jambalaya

Brown Rice Chicken and Sausage Jambalaya

White rice can be used instead of brown in this recipe, but you will need to reduce the water by 1/2- 1 cup and reduce the cooking time.

-2 Tbsp olive oil
-1 lb andioulle sausage, sliced
-1 onion, diced
-1 bell pepper, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-5 cups chicken broth
-2 tsp cajun seasoning
-1 bay leaf
-1 tsp dried thyme
-1 tsp dried oregano
-2-6 Tbsp hot sauce
-2 cups cooked chicken, shredded or diced
-2 cups brown rice
-chopped parsley or green onions for garnish

Heat oil in a large pot over medium heat. Cook sausage, stirring occasionally, until it is browned, about 10 minutes. Use a slotted spoon to set sausage aside. Add onion and bell pepper to the pot, saute 5 minutes. Add garlic, saute 1 additional minute. Add diced tomatoes, broth, cajun seasoning, bay leaf, thyme, oregano and hot sauce, bring to a boil. Add reserved sausage, chicken and brown rice, reduce heat to medium low, cover and simmer until rice is cooked (45-60 minutes), stirring occasionally and adding extra water if needed until rice is tender. Serve with desired garnishes.

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