This Chicken and Sausage Jambalaya from New Orleans’s Cafe Reconcile is hard to beat.

Chicken and Sausage Jambalaya
Serves 10
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  1. 2 pounds mild smoked pork sausage, sliced ¼-inch-thick
  2. 2½ pounds boneless, skinless chicken, chopped
  3. 1½ pounds onions, finely chopped
  4. 1 cup finely chopped celery
  5. 1 cup finely chopped bell pepper
  6. 2 tablespoons minced garlic
  7. 1 cup diced tomato
  8. 1 (6-ounce) can tomato paste
  9. 1 tablespoon Creole seasoning
  10. 1 tablespoon chopped fresh parsley
  11. 2¼ teaspoons fresh thyme
  12. 2¼ teaspoons chopped fresh basil
  13. 5⅓ cups chicken stock
  14. 1½ pounds long-grain rice
  1. In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes. Add chicken, and cook until browned on all sides, 15 to 20 minutes. Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes. Add tomatoes, tomato paste,
  2. Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
  3. Add chicken stock, and bring to a boil over high heat. Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer. Cover and cook until rice has absorbed all liquid, about 25 minutes.
Louisiana Cookin