Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6
© Ian Knauer

How to Make It

Step 1    

Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. 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.

Step 2    

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. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.

Step 3    

Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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