Chicken & Sausage Jambalya

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A MyHogan original.

  • 2 lb Boneless Skinless Chicken Thighs cut up
  • 6 Italian (4 sweet and 2 hot) Sausage links
  • 2 Yellow Onions chopped
  • 2 Large Red Pepper chopped
  • 10 oz pkg of Baby Leaf Spinach
  • 1 cup White Rice
  • 1 can Chicken Broth
  • 1 tblsp Adobo seasoning
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/4 tsp Paprika
  • Olive Oil
  • 1 tblsp Butter
  • 1/2 cup Dry Sherry
  • Bake Italian Sausage for 30 minutes @ 275 degrees Farhenheit. When cooled , cut links into eighths.
  • Meanwhile…

  • Cut up Chicken, Onions and Peppers
  • Mix Seasonings in a small bowl and set aside
  • In a large skillet that has a cover, over medium high heat, add Oil and Butter; when bubbly add Chicken pieces and saute until lightly browned; remove from Skillet
  • Add Peppers and Onions to skillet; saute until Onions are translucent and Peppers softened
  • Return cooked Chicken to skillet; add Seasonings, mix well and saute for a few more minutes
  • Add Sausage, mix well and saute for a few more minutes
  • Add Sherry and bring to a boil; then add Chicken Broth and bring to a boil
  • Add Rice and stir; then spread Spinach Leaves on top; simmer covered for 20 minutes