Skillet Chicken and Sausage Jambalaya

You've got to hand it to creole cooking, they have some of the best, most flavorful and spicy dishes around.  Jambalaya is one of the staples of creole cooking.  The great thing about Jambalaya is you probably have most of the ingredients on hand.  Its mixture of rice, chicken, sausage, and peppers.  With that kind of mixture you really can't go wrong.  Paula's take on this makes it so simple, everything goes in one big skillet and voila!!! you got a full meal. 

Skillet Chicken and Sausage Jambalaya pg. 171

2 Tablespoons oil
1 Tablespoon Butter
3/4 pound Andouille or smoke sausage
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 pound boneless, skinless chicken thighs cut in to 1 1/2 inch pieces
salt and black pepper
1 clove garlic, chopped
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper ( or more if you're like me and like it really spicy)
1/2 teaspoon celery seeds
2 bay leaves
3 cups chicken broth
1 14 1/2 ounce can diced tomatoes
1 1/2 cups long grain white rice

In a large skillet, brown your sausage in the oil and butter.  Remove the sausage and add in your onion and bell pepper and cook until tender.

Season your chicken with salt and pepper to taste, then add the garlic and the chicken to your skillet.  Cook until chicken is no longer pink but not completely cooked.

 Add your thyme, paprika, cayenne pepper, celery seeds and bay leaves and cook about 20 -30 seconds.  Add in your tomatoes and broth and bring the mixture to a boil and then season to taste.  Once seasoned mix in your sausage  and then sprinkle the rice evenly over your mixture. 

Put the lid on your skillet and reduce your heat to low, and cook until the rice has absorbed all the liquid and is tender around 15-20 minutes.  Don't forget to remove the bay leaves.  Let stand for about 10 minutes and eat up!!!!