Chicken and Sausage Jambalaya

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Ingredients

Preheat the oven to 400 degrees. Add the oil to a braising pan over medium-high heat. Add the chicken thighs and Creole seasoning to the pan, and cook, stirring, about 2 minutes, until the chicken begins to brown. Add the onion and cook, stirring, 3-4 minutes, until the onion begins to soften. Add the garlic, cook, stirring, 1 minute. Add the celery, thyme, andouille, and bay leaves and cook 1 minute. Stir in the rice and cook, continuing to stir, 1 minute.
Add the tomatoes, diluted Glace de Poulet Gold®, green pepper, and red pepper. Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Cook for about 60-70 minutes, until the rice is tender.
Remove the pot from the oven and let the jambalaya rest, covered, for 10 minutes. Remove the bay leaves and season to taste with salt, pepper, and additional Creole seasoning. Serve the jambalaya in warmed bowls garnished with sliced green onions.

Wine Pairing: Zinfandel or a California Chardonnay.

Filed in: Chicken, Degree of Difficulty, Dietary Lifestyle, Dress Up the Ordinary, Everyday Meals, Feed My Family Well, Gluten-Free, How I Want to Cook, Jambalaya, Moderate Family Recipes, Our Family Recipes, Poultry-Based Recipes, Recipes by Category, Recipes by Product, Sausage, What's For Dinner?