Name: Sausage Jambalaya
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Cuisine: North America, Cajun
Ingredients: 12 small pork sausage links, cut into 1-inch pieces; 1 cup finely chopped onion; 1 cup finely chopped green pepper; 4 garlic cloves, minced; 2 tablespoons canola oil; 1-1/2 cups cubed cooked chicken; 1-1/2 cups cubed fully cooked ham; 1 can (28 ounces) diced tomatoes, undrained; 1 cup uncooked long-grain rice; 1 can (14-1/2 ounces) chicken broth; 3 tablespoons minced fresh parsley; 1 teaspoon salt; 1/2 to 1 teaspoon pepper; 1/2 to 3/4 teaspoon dried thyme

Craving a taste of New Orleans? Try our one-pot sausage jambalaya, made with pork sausage, chicken, ham and a blend of flavorful seasonings.

Ingredients

12 small pork sausage links, cut into 1-inch pieces

1 cup finely chopped onion

1 cup finely chopped green pepper

4 garlic cloves, minced

2 tablespoons canola oil

1-1/2 cups cubed cooked chicken

1-1/2 cups cubed fully cooked ham

1 can (28 ounces) diced tomatoes, undrained

1 cup uncooked long-grain rice

1 can (14-1/2 ounces) chicken broth

3 tablespoons minced fresh parsley

1 teaspoon salt

1/2 to 1 teaspoon pepper

1/2 to 3/4 teaspoon dried thyme

Instructions

1 Saute the sausage and veggies

2 In a heavy skillet, saute the sausage, onion, green pepper and garlic in oil over medium heat until the vegetables are fork-tender and fragrant.

3 Add the meat

4 Preheat the oven to 350°F. Add the cubed chicken and cubed cooked ham to the same skillet, continuing to cook for five minutes, until the meat is heated.

5 Add the remaining ingredients

6 Stir in the diced tomatoes, rice, chicken broth, parsley, salt, pepper and thyme.

7 Bake the jambalaya

8 Transfer the mixture to a 2-quart baking dish. Cover and bake it for one hour or until the rice is tender and the liquid has been absorbed.