Spicy Sausage and Chicken Jambalaya
- 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1 lb spicy sausage, sliced
- 4 cups uncooked long-grain rice (1 lb or 450g)
- 1 cup olive oil (8 fl oz or 240ml)
- 2 yellow onions chopped
- 2 red bell peppers chopped
- 4 cups water (1 qt or 1L)
- 1 cup diced tomatoes (14.5 oz or 410g)
- 12 scallions chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste (1 oz or 28g)
- 2 tbsp sambal oelek (hot sauce)
- 2 tbsp chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- Bread and green olives for serving
1. Preheat the grill to 200°C/400°F medium-high heat.
2. Grill the chicken and sausage until cooked through about 5-7 minutes per side.
3. Let cool and chop into bite-sized pieces.
4. Heat 30 ml/2 tbsp of olive oil in a large skillet over 180°C/350°F medium heat.
5. Add the chopped scallions and cook until softened about 3-4 minutes.
6. Add the yellow onions and cook until translucent about 5 minutes.
7. Add the red bell peppers garlic cumin smoked paprika cayenne pepper salt and black pepper to the skillet.
8. Cook for an additional 2 minutes stirring frequently.
9. Add the uncooked rice to the skillet and cook for 1-2 minutes stirring constantly.
10. Add 475 ml/2 cups water 250 g/1 cup diced tomatoes 30 g/2 tbsp tomato paste and 15 g/1 tbsp sambal oelek to the skillet.
11. Bring to a boil then reduce heat to low cover and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
12. Stir in the chopped parsley and add the grilled chicken and sausage to the skillet.
13. Serve hot with crusty bread and a side of green olives.
- Skillet
- Grill
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Pot Holder
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.