Chicken Jambalaya

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Even though this is titled chicken jambalaya, there is also some ham and sausage in there for flavor. This is a great one-dish meal and pretty easy to throw together. Adapted from an emeril lagasse recipe.

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Steps

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Preheat oven to 375 degrees f.

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Season the chicken pieces with 2 t creole seasoning and the salt.

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Heat up the oil in a heavy lidded pot over med-high heat.

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Add the chicken and cool until they get browned on all sides , about 8-10 minutes.

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Take the chicken out and set it aside.

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Add the celery , bell peppers and onions and cook for about 2 minutes.

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Add the garlic and cook for another 2 minutes.

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Then add the sausage and ham and cook for another 2 minutes.

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Add the rice , stir to blend and cook for approximately 2 more minutes.

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Add the chicken stock , tomatoes , tomato paste , worcestershire and the leftover 1 t of creole seasoning , the pepper sauce , bay leaves and thyme.

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Stir this all together and return the chicken to the pot , nestling the pieces into the rice mixture.

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Cover the pot and bake for about 40 minutes , or until the chicken and rice are tender.

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Remove from the oven and let stand for about 5 minutes.

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Garnish with the green onions and serve ! you can also serve w.

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Ingredients

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chicken pieces, creole seasoning, kosher salt, vegetable oil, celery, green bell pepper, onion, garlic, andouille sausage, smoked ham, rice, chicken stock, whole tomatoes, tomato paste, worcestershire sauce, hot pepper sauce, bay leaves, fresh thyme, green onions