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Smoked Sausage Jambalaya
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 8 servings
Ingredients
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley
Directions
- Heat the oil in a large Dutch oven over medium-high heat.
- Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
- Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
- Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
- Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.
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