You are here: Home » Recipes » Chicken Jambalaya with Italian Sausage Chicken Jambalaya with Italian Sausage Recipe by Jeff Wolfe Yield 6 servings PrintEmail Ingredients 1-1/2 pound chicken breast and thigh meat, boneless and skinless, cut into chunks2 tablespoons vegetable oil3/4 pound sweet Italian link sausage, sliced in ¼ inch rounds2 cups chopped onion1 cup chopped celery1 cup chopped green pepper2 teaspoons chopped garlic2 1/2 cups chicken stock1 teaspoon purchased Cajun Seasoning Mix, or to taste2 cups long grain rice1/2 teaspoon salt, or to taste1/2 teaspoon fresh ground pepper, or to taste1 cup chopped green onions and/or tomatoes (optional) Instructions In large Dutch oven, warm oil. Add chicken and sauté over medium high heat until browned. Add sausage to pot; sauté with chicken. Remove both from pot. Add onions, celery, green pepper and garlic; sauté until tender, about 9-10 minutes. If making red jambalaya, add paprika. Return chicken and sausage to pot. Add stock (or stock and tomato juice, or Bloody Mary mix if making red jambalaya) and Cajun seasoning and bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for remaining time. Season with salt and pepper to taste. Add green onions and chopped tomatoes, if desired.