1poundcajun or andouille smoked sausage, sliced into 1/4 inch rounds
1poundchicken breast meat, cubed
1large onion, chopped
1large bell pepper, seeded and chopped
1(28-ounce) candiced tomatoes, undrained
1(15-ounce) cantomato sauce
pinchdried red pepper flakes (optional)
2 1/2cupschicken broth
2cupsparboiled rice (also sometimes called converted rice)
Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
Add the onions and pepper and cook, stirring frequently, until the onions are translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil.
Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 20 minutes - stirring occasionally - or until rice is tender and most of the liquid has been absorbed.
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