Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. 🙂

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish. This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Lentil-Kielbasa Soup

I make this soup from the Barefoot Contessa, Ina Garten, (via Martha Stewart Living) every year. I usually make it around Thanksgiving because when I used to order our turkey at the local butcher, I picked up some terrific kielbasa made in Lindenhurst, New York. The past couple of years, I changed to a brined Trader Joe’s turkey- but I still go to the butcher to get the kielbasa. I made this soup after Thanksgiving this year and it was the best it has ever been! We love it already, but the use of homemade turkey stock and fresh parmesan grated over the top made it even more wonderful.

Yield: Serves 8 to 10

  • 1 pound French green lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 large yellow onions (about 3 pounds), finely chopped
  • 3 medium leeks (about 1 1/2 pounds), white part only, cut into 1/4-inch half moons and washed
  • 3 cloves garlic, minced
  • 1 T minced fresh thyme leaves
  • 1 tsp ground cumin
  • 1 T coarse salt
  • 1 1/2 tsp freshly ground pepper
  • 8 stalks (about 1 1/2 pounds) celery, cut into 1/4-inch dice
  • 1 pound (about 6) carrots, cut into 1/2-inch dice
  • 3 quarts homemade chicken stock, or canned low-sodium chicken stock
  • 1/4 cup tomato paste
  • 1 pound Kielbasa sausage, cut into 1/2-inch pieces
  • 2 T red-wine vinegar
  • Freshly grated parmesan cheese
  1. In a large bowl, cover the lentils with boiling water, and allow to sit for 15 minutes. Drain and set aside. (I always skip this step!)
  2. Warm the olive oil in a large stockpot set over medium heat. Add the onions, leeks, garlic, thyme, cumin, salt, and pepper, and sauté, stirring frequently, until vegetables are translucent, about 20 minutes. Add the celery and carrots, and sauté, stirring frequently, 5 minutes more. Add the chicken stock, tomato paste, and lentils; cover, and bring to a boil.
  3. Uncover, reduce heat to medium low, and allow to simmer, stirring occasionally, until the lentils are cooked through, about 1 hour. Stir in the sausage and red-wine vinegar, and simmer until sausage is heated through, about 5 minutes more. Serve hot, drizzled with olive oil and sprinkled with parmesan cheese.

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