Chicken and Sausage Jambalaya
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 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
  1. 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.
  2. Add chicken pieces and brat, uncover, and simmer for another 10 minutes. Remove bay leaves and season with salt and pepper before serving.
Recipe by Cooking With MicheleĀ® at