Chicken and Andouille Sausage Jambalaya

In the spirit of Mardi Gras, I made some homemade jambalaya to celebrate. Usually, I just make the boxed dinner but I decided to try a homemade version. We were very pleased with how well it turned out and we're looking forward to eating the leftovers! Enjoy!

Chicken and Andouille Sausage Jambalaya

What You'll Need:

• 14 oz Andouille Sausage, cut into 1/4 inch slices
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 
• 2 Tablespoons vegetable oil
• 1 Tablespoon butter
• 1 large yellow onion
• 1/2 large red bell pepper
• 1/2 large green bell pepper
• 3 cloves garlic
• Salt and Pepper, to taste
• 1 1/4 teaspoon dried thyme
• 1 teaspoon paprika 
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon celery seeds
• 2 bay leaves
• 3 cups chicken broth
• 14 1/2 oz can diced tomatoes
• 1 1/2 cups brown rice

Directions:

Chop onion, red and green peppers and garlic. 

In a dutch oven (or a large skillet with a lid), heat the oil and butter over medium-high heat. Add the sausage and cook until browned on both sides. Remove sausage from pan to a plate.

Add the onion and peppers to the pan and saute for a few minutes, until they begin to soften. 

Season chicken with salt and pepper. Add chicken and chopped garlic to the pan. Cook, stirring constantly, for about 5 minutes. 

Add the thyme, paprika, cayenne pepper, celery seeds and bay leaves. 

Add the chicken broth and diced tomatoes and bring to a boil. Return the sausage to the pan.

Sprinkle the rice evenly throughout. 

Cover, reduce heat to low and cook until all liquid has been absorbed and the rice is tender, about 45-50 minutes. 

Remove and discard the bay leaves before serving. If desired, you could sprinkle some cheese on top.