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Chicken & Sausage Jambalaya (2/20/2009)

Chicken & Sausage Jambalaya

1 lb. Boneless, skinless Chicken breasts, cubed
2 tablespoon vegetable oil
1 lb. Hot smoked sausage, sliced on the bias
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves minced garlic
4 ribs celery, chopped
3 8 oz. Cans Tomato paste
8 cups chicken stock
2-3 tablespoon Creole seasoning
1 28 oz. Can diced tomatoes, undrained
Crystal hot sauce to taste (I used 1-2 tablespoons)
2 bay leaves
Salt & pepper, cayenne pepper to taste (as called for within recipe)
4 cups long-grain white rice, uncooked. (Uncle Ben's converted works well)

Season chicken with some salt, black pepper and cayenne pepper. Heat oil over medium heat; brown chicken in hot oil. Remove from pan with a slotted spoon to a separate plate, set aside. Brown the sliced smoked sausage. Remove sausage with a slotted spoon to the plate with the chicken. Now, in the same pan (add a little more oil if needed), sauté the onions, garlic, peppers and celery until onions turn transparent. Add tomato paste and let it brown a bit. You are looking for a red mahogany color, about 6-8 minutes. Once achieved, deglaze the pan with 2 cups of chicken stock, scraping the bottom to get any browned bits. Stir until smooth. Add Creole seasoning, hot sauce, bay leafs, tomatoes, and salt to taste. Cook over low-medium heat for 10 minutes. Add the chicken and sausage and cook for another 10 minutes. Add the rest of the stock and stir in rice. Stir thoroughly. Cook about 30 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn heat to low and let simmer, uncovered, for about 10 minutes. Remove bay leafs. Stir before serving. Serve with a side salad and French bread.

Serves 8-10

This week's recommended wine from Van's Liquor Store in East Dubuque-Columbia Crest Grand Estates Riesling. 750ml bottle, $8.99 through 2/23/09.

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