- Boneless Skinless Breasts
- Andouille sausage
- Chicken Thighs
2 tablespoons olive oil
2 Barham Family Farm Boneless Skinless Chicken Breasts or 4 Chicken Thighs, diced into 3/4-inch chunks
Salt and pepper
1 pound Barham Family Farm Andouille Sausage, sliced 1/2-inch thick
1/2 large onion, diced
1 tablespoon minced garlic
1 (10-ounce) can diced tomatoes with chiles (ie. Ro-Tel)
1 (14.5-ounce) can diced tomatoes
2 (14.5-ounce) cans chicken broth
1 1/2 cups basmati rice
1 teaspoon chopped fresh thyme
1 teaspoon rubbed sage
1 teaspoon white pepper
1 (14-ounce) can tomato sauce
Place a high-sided skillet with a lid over medium heat and add the olive oil. Add chicken, season with salt and pepper and sauté the meat until it is no longer pink, about 10 minutes, stirring occasionally.
Add Andouille and sauté until the sausage is lightly brown, about 8 to 10 minutes. Add the onion and cook until soft, about 2 to 3 minutes.
Add garlic and stir mixture for 1 minute.
Add Ro-tel, diced tomatoes, broth, rice, thyme, sage and pepper. Reduce the heat to low, cover the skillet and cook jambalaya for 20 minutes.
Remove jambalaya from heat and stir in tomato sauce, cover and allow to cool for 5 minutes before serving.