Y’all, this is probably the easiest and most delicious jambalaya our family has ever had.Chicken and Sausage Jambalaya tastes like I spent hours in the kitchen, when I really only mixed and baked. It originated from the Prime Meridian cookbook, a cookbook published by Lamar School in Meridian, Mississippi. My husband is a proud Lamar alumnus, and their cookbook has lots of hometown recipes.
Chicken and Sausage Jambalaya freezes beautifully, and it’s an easy Sunday meal. We love to take ours out of the freezer on Sunday morning, pop it in the oven, set the timer, and enjoy it when we walk in the door from church. Hope you enjoy it as much as we do!
1 large onion, chopped
1 large green bell pepper, chopped
3 stalks celery, chopped
4 cloves (or more, if you like it strong) garlic, chopped
2 tablespoons canola oil
1 pound smoked sausage, sliced (Look, you can use any kind you want, but Conecuh Hot & Spice is by far the best)
4 chicken breasts, cooked, skinned, deboned and diced
2 cans (14 1/2 oz) diced tomatoes
1 1/4 cup uncooked long grain rice
2 1/2 cups chicken broth
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon Old Bay seasoning
*We like this a little spicier, so we crank up the seasonings to taste. Ad we add creole seasoning for a little more flavor.
Preheat oven to 350 degrees. Saute onion, bell pepper, celery, and garlic in canola oil in a large pot.
Stir in meats and heat 5-10 minutes.
Add all remaining ingredients, stirring until mixed well.
Transfer into a lightly greased 13×9″ baking dish.
Cover dish tightly with foil and bake 45 minutes to 1 hour or until rice is done. Makes 8-10 servings.
I served this a couple of weeks ago at a Sunday school potluck lunch, and it was gobbled up. It is great for a crowd if you double or triple!