Jambalaya featuring King Cotton Cajun Smoked Sausage

By Chef Gary Williams, DeJAVU Restaurant

Ingredients

1.5 lbs. boneless chicken thighs

1.5 lbs. King Cotton Cajun Smoked Sausage cut into ¼-inch rounds

½ cup chopped celery

½ cup chopped onion

½ cup diced bell pepper

1 tsp. crushed thyme leaves

1 tbsp. each salt and pepper

1 clove garlic, minced

1 (28 oz.) can crushed tomatoes

28 oz. water

4 cups parboiled rice

1 (10 oz.) can chicken or beef stock

Instructions

Heat oil in a large pot over medium high heat.  Sauté chicken and King Cotton Cajun Smoked Sausage until lightly browned, about 5 minutes.  Stir in celery, onion, bell pepper, thyme, and garlic.  Cook for 5 minutes, or until onion is tender and translucent.  Season with salt and pepper to taste.  Add crushed tomatoes, water, and stock.  Bring to a boil, add rice, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. 

Jambalaya featuring King Cotton Cajun Smoked Sausage

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