Chicken and Summer Sausage Jambalaya
Ingredients:
- 2 10 oz cans of chicken (or turkey) drained.
8 oz summer sausage, casing removed and cut into 1 inch cubes
2 tbsp oil
1 onion, diced
1 roasted pepper, diced (you can use canned marinated roasted peppers)
1/4 tsp celery seed (optional)
3 cloves garlic, minced
1/4 tsp dried rosamary, crushed between your fingers
1/2 tsp dried thyme, crushed between your fingers
1/2 tsp ground cumin
1/2 tsp hot chile powder
2 tsp dried parsley
1 bay leaf (optional)
1 1/2 cups basmati rice
1 can stewed tomatoes
2 cups water
salt and black pepper to taste
Add the oil to a two quart saucepan and heat to medium to medium-low then add the diced onion, roasted pepper, and celery seed. Sweat the veggies, stirring occasionally, until the onions are translucent, about 10 to 15 minutes.
Once the onions are translucent, add the garlic, rosemary, thyme, cumin, chile powder, and rice to the pan. Stir to combine. Allow the rice, veggies and herbs to cook, stirring frequently, until the rice just starts to toast and turns a light golden color. Do NOT burn the rice.
Add the bay leaf, stewed tomatoes, water, canned chicken, cubed summer sausage, a teaspoon of salt, and a liberal pinch of black pepper to the pan. Turn the heat to high and bring the ingredients in the pan to a boil. Once the jambalaya has come to a boil, cover then reduce heat to low. Simmer the rice covered over low heat until all the liquid has been absorbed, about 20-30 minutes.
Remove from heat and let rest, covered, for another 10 minutes. After resting period, fluff with a fork and serve immediately.