Chicken and Sausage Jambalaya
Sometimes all it takes for me to be inspired to make something is one single ingredient. In this case, my CSA box included a small bag of okra. I don’t love it plain, but I do like jambalaya, so I was off and running. You can add any protein you like, but I used chicken breast meat and then threw in some sliced up pieces of brats I had leftover. Andouille would be perfect, but I didn’t have that on hand. When you serve the jambalaya, place a scoop of the white rice on top of the bowl of jambalaya. Then dump the rest of the rice into any leftovers for a simple one dish lunch you can reheat at work.
- ¼ cup extra virgin olive oil
- 1 large onion, diced
- 3 stalks of celery, chopped
- 2 small bell peppers, chopped (I used 1 purple and 1 green)
- 2 cups diced okra
- 1 28-ounce can tomatoes, crushed
- 2 cups stock or broth
- 1 teaspoon oregano
- 2-3 bay leaves (fresh is best)
- ¼ teaspoon cayenne pepper
- 2 boneless chicken breasts, cubed
- 1 cooked brat or andouille link, sliced
- Salt and pepper, to taste
- 1 cup long grain white rice, cooked
- Heat oil in a Dutch oven and then add onion, celery and peppers. Cook until just barely soft, about 5 minutes. Add okra, tomatoes, broth, oregano, bay leaves, and cayenne; bring to a boil, reduce to simmer, cover, and cook for 10 minutes.
- Add chicken pieces and brat, uncover, and simmer for another 10 minutes. Remove bay leaves and season with salt and pepper before serving.