Chicken and Sausage Jambalaya
Creole rice dish with chicken, smoked sausage, vegetables, and spices.
Ingredients
- boneless chicken thigh500 g
- smoked sausage250 g
- long-grain rice300 g
- onion1 pcs
- bell pepper1 pcs
- celery2 stalks
- canned tomatoes400 g
- chicken broth600 ml
- Creole seasoning2 tsp
Instructions
Cut the chicken into pieces and slice the sausage.
In a large pot, brown the sausage, then add the chicken and brown it as well.
Add onion, pepper, and celery and cook for 5 minutes.
Stir in the rice, then add tomatoes, broth, and Creole seasoning.
Bring to a boil, cover, and cook over low heat for 20–25 minutes.
Remove from the heat, let stand covered for 5 minutes, fluff with a fork, and serve.
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