Enter this incredible jambalaya courtesy of http://www.cooking.com/recipes-and-more/recipes/chicken-sausage-jambalaya-recipe-2478.aspx#axzz2KbU2vHgI.
Sure it takes some time, but the rice is creamy and full of flavor and you can adjust the vegetables to your liking.
Start by browning 1/2 pound of andouille sausage for about 8 minutes. You can get higher quality from your local butcher and I bet you can find some at a local farmers market. Remove from the pan and chop into small pieces. Then in the same pan (so you get the fat!!), add a chopped onion, two chopped ribs of celery, a chopped bell pepper and a couple of cloves of garlic. Let them soften and wait for the onion to turn a beautiful gold.
In a separate pot, combine 1 1/2 cups rice, 3 cups of chicken stock, 2 bay leaves, the chopped sausage, 1/4 teaspoon of cayenne and 1 1/2 teaspoons of salt. Simmer covered for 15 minutes.
Can we just pause for a second and talk about how much better any grain is cooked in stock and not water?? Seriously trust me and spend the extra on stock. It makes eating grains much more appealing and flavorful. I think it does a nice job of tying the meal together since it's served with chicken.
So on that note, cut a pound of chicken breasts into cubes and add to the pot. Cover and simmer until it's cooked through for about five more minutes. Before serving, remove from heat and allow it to sit for a couple of minutes.
Eat up friends! I hope you're all as excited for spring as I am - lots of greens on the way :)
