With the in-laws in Memphis, quick trips down to New Orleans have become a family tradition. These trips are always full of laughter, music and, of course, jambalaya. So when we long to be in New Orleans, we make our seafood-free twist on jambalaya. It also makes for a warm meal on a cold New Year’s Eve — the only difference is we include black-eyed peas in the ingredients, incorporating our tradition of eating black-eyed peas for good luck in the new year.
- 1 tsp sea salt
- ½ tsp chili powder
- ½ tsp crushed red pepper flakes
- 1 bay leaf
- ¼ tsp freshly ground black pepper
- 4 tbsp vegetable oil
- 4 cups organic chicken broth
- 1 can tomato soup
- 1 lb boneless, skinless organic chicken breast, cut into ¾-inch chunks
- 1 lb smoked Andouille sausage (for pork-free, use 1 lb chicken sausage)
- ½ lb chicken-based sausage
Veggies & Such
- 1 large onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 2 cups long-grain and wild rice combination
- 1 can whole kernel corn
- In a Dutch oven, heat 2 tbsp of the oil at medium-high heat. Season the half chicken with half the sea salt and all the black pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate and set aside.
- Add 1 tbsp oil to the same Dutch oven and heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the plate with the chicken.
- Add the remaining 1 tbsp oil to the Dutch oven. Add the chopped onion, corn, green and red bell peppers, and remaining spices. Cook, stirring often, until tender. Stir in the chicken broth and the combo rice. Bring to a boil.
- Once boiling, reduce heat. Add the chicken and sausage, and the can of tomato soup. Then cover until rice is fully cooked.
- Simmer in Dutch oven. Remove bay leaf before serving.
If you want to serve the next day, transfer to Crock–Pot and add additional chicken broth.