2 cloves garlic
1 tsp. thyme dried
1 tsp. basil dried
¼ tsp. cayenne pepper
1 tbsp. worcestershire sauce
1.5 lbs. chicken cut into ½-inch pieces
12 oz. sausage cut into ½-inch slices
1 ½ tsp salt divided
¾ tsp pepper divided
2 cup onion finely chopped
1 cup celery finely chopped
1 cup bell pepper finely chopped
1 6 oz. can tomato paste
1 14.5-oz. can diced tomatoes with juice
2 ½ cup long grain white rice rinsed and drained
4 ½ - 5 cup chicken broth
fresh parsley finely chopped
2 tbsp. oil divided
1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and sauté for an additional 2 minutes. Place chicken and sausage back into the pot.
5. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine. Add seasoning mix, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
6. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low and let jambalaya simmer for 25-35 minutes.
7. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
8. Once rice is completely cooked, serve immediately with fresh parsley.