Chicken and Turkey Sausage Jambalaya

The twist here is to cook each element separately instead throwing everything into a pot. Each component gets it's own loving treatment.

Every recipe I have seen adds the requisite chopped onion. I don't like onions with chicken or sausage. I do go heavy on the garlic and spice.

The chicken thighs and sausage will be seared and then braised. They will be very tender and flavorful.

The rice will absorb all the flavors and become crusty and delicious on the bottom.

First, you will need one of these:



No cast iron skillet? Any big pot will work, especially if it's cast iron. I am guessing you do not have a paella pan.  Neither do I, but a paella pan would be perfect.

3 boneless chicken thighs
1 pound of smoked turkey sausage (kielbasa), sliced
8 cloves garlic, sliced
2 ribs celery, sliced
1 red pepper cut into strips
1 big can diced tomatoes
Chili flakes as desired
Cayenne pepper as desired
Honey to smooth out the spice
1 tablespoon red wine vinegar
1 cup rice
2 cups chicken stock
Kosher salt and fresh ground black pepper
4 tablespoons olive oil

Slice what needs to be sliced.



Brown the chicken that has been salt and peppered in a skillet with 1-2 tablespoons of olive oil. Remove and slice into bite-sized pieces.



Sear the sausage and remove. Add two more tablespoons olive oil to the pan. Add the rice. Stir and toast the rice for a couple of minutes. Add the chicken stock and deglaze the pan scraping the burnt meat bits from the bottom. Add the garlic, celery and red pepper. simmer for 10 minutes. Add the cayenne and chili flakes and gently mix in. Taste. Add salt as needed. Add the diced tomatoes and simmer uncovered for another 20 minutes or until most of the liquid has been absorbed. Taste again. If too spicy, add the honey.



Finish with some red wine vinegar and taste again for proper seasoning.



The rice on the bottom of the pan will be crusty. That is a good thing.

This recipe makes a lot of food. Freeze half of the jambalaya in an air tight container.