Delicious and authentic chicken and sausage jambalaya recipe.
Prep Time 40minutes
Cook Time 35minutes
Total Time 1hour15minutes
Author Jennifer West
1poundboneless skinless chicken breastscut in 1 inch cubes
2large white onionschopped
2medium bell pepperschopped
Using a dutch oven, pour in the vegetable oil and warm it up over a medium heat. Pour in the chopped green onions, chopped white onions, chopped bell pepper, red pepper, and 2 tsp of the cayenne pepper. Saute the vegetables over medium heat for about 20 minutes.
Add in the sliced sausage and continue to saute for about 10-12 minutes. Constantly stirring.
While the veggies and sausage are cooking, sprinkle the salt, remaining tsp of cayenne, white pepper, and oregano over the chicken.
Once the sausage has been cooked, add in the seasoned chicken breasts and cook for 8-10 minutes, constantly stirring.
Pour the rice into the chicken and sausage mixture and stir to coat really well, for about 2 minutes.
Turn the heat down to medium/low and then add the 6 cups of water, stir, and then cover for the remaining 30 to 35 minutes. Do not stir for 30 minutes. You may have to cook a little longer if you are using a brown rice in this recipe. Cook until all of the water is gone and the rice is fully cooked.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.