Name: Smoked Sausage Jambalaya
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
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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Smoked Sausage Jambalaya

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