You can make this jambalaya as hot or as mild as you like. Simply use less Cajun seasoning and choose a mild sausage if you prefer milder food.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 4 slices bacon
- 1 lb. mild or hot Italian sausage
- 1-1/2 lbs. boneless skinless chicken breasts, cut into 1-inch chunks
- 1-4 Tbsp. oil
- salt and freshly-ground black pepper
- 2 medium onions, diced
- 1 cup chopped celery
- 1 large green pepper, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups V-8 juice
- 1 Tbsp. Cajun seasoning
- 1 tsp. Old Bay seasoning
- 2 cups long-grain rice
- In a large heavy skillet or dutch oven, fry bacon until crisp. Drain on paper towels.
- Add sausage to skillet and brown on all sides. Remove to a plate.
- Add chicken pieces and enough oil to skillet to brown them. Season with salt and pepper. When browned, remove the chicken pieces to a plate.
- Add onions, celery, green pepper and garlic to the skillet. Cook over medium heat until vegetables are soft, about 5 minutes.
- Return sausage and chicken to the pot. Add chicken broth, V-8, Cajun seasoning, Old Bay and rice. Bring to a boil over medium-high heat. When boiling, cover, and reduce heat to medium-low. Let cook 10 minutes. Stir. Cook another 15-25 minutes or until rice is absorbed.
- Crumble bacon and add to the jambalaya. Taste and adjust seasonings.
Makes 8-10 servings.