Smoked Chicken & Sausage Jambalaya

  • 2 T. bacon fat
  • 1 coarsely chopped onion
  • 6-8 chopped sweet mini peppers
  • 2 diced celery stalks
  • 2 minced garlic cloves
  • 2 tsp. cajun-style seasoning -- choose a variety that appeals to you
  • 2-3 chopped tomatoes
  • 2 c. white rice
  • 3 c. smoked chicken broth
  • 1 lb. spicy smoked sausage -- cut into bite-sized pieces
  • 2 c. chopped smoked chicken
  • Salt, to taste

In a large, heavy-bottomed stockpot, heat the bacon fat over medium heat until melted. Add the onion, pepper, celery, and garlic. Sauté over medium heat for about 5 minutes.

Add the cajun seasoning and stir well to evenly coat the veggies. Add the tomatoes, white rice, and smoked chicken broth and stir to combine. Fit the pot with a tight-fitting lid and simmer for 15 minutes.

Add the smoked sausage and smoked chicken to the pot, stir again, and re-lid. Simmer for another 15 minutes. Adjust the seasoning prior to serving.

  • Yields: 6-8 servings
  • Preparation Time: 40 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.