Chicken and Sausage Jambalaya

5 from 8 votes

Chicken and Sausage Jambalaya
yield: 5 to 6 servngs
I used raw chicken drumsticks and browned them. They finished cooking with the rest of the ingredients. You can use an equivalent amount of leftover fully cooked chicken. Add it to the skillet just before the stock and stir. Conecuh sausage is decidedly country and not Cajun but it's our favorite sausage. Substitute andouille sausage or a combination of Conecuh and andouille. Chicken must be cooked to internal temperature of 165 degrees.
cooking oil
5 chicken drumsticks
salt and pepper
1 large sweet onion diced
1 large bell pepper diced, any color, or use an equivalent amount of small bell peppers
3 stalks celery diced
cooking oil if needed
8 oz. Conecuh Original Smoked Sausage cubed
2 cups Basmati rice uncooked ( or any long grain white rice)
1 quart chicken stock
1 tablespoon Cajun seasoning of your choice

Heat a 12-inch cast iron skillet to medium high. Coat the bottom with cooking oil.
Salt and pepper the drumsticks. After the skillet is heated, add the chicken and brown well on all sides. No need to cool thoroughly. The chicken will finish cooking in the skillet later. When browned, remove and set aside.
Add onion, bell pepper and celery to the hot skillet. Add more oil if necessary. Cook for 10 minutes or until vegetables are soft.
Add sausage and cook until heated and the sausage starts to render fat.
Add rice to skillet and stir well. Cook uncovered, stirring frequently, until most of the juices are absorbed.
Add chicken stock and Cajun seasoning. Stir well.
Return chicken drumsticks, and its juices, to the skillet.
Cover, reduce heat to medium low and cook 15 minutes or until most of the cooking liquid is absorbed by the rice.
Remove from heat, keep covered and let sit for 10 minutes for the rice to completely absorb all the liquid.
Serve warm.

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