This recipe calls for parboiled rice, also sometimes called converted rice, which is rice that is partially cooked with the husk on. It removes a lot of the starch from the outside of the rice, which is a good thing. When it’s added to recipes and cooked through, you’ll end up with individual grains of rice in the dish rather than a sticky mush that sometimes results from using regular rice in a dish like this.

Chicken and Sausage Jambalaya

Let Mardi Gras bring out the best in you. (Southern Bite)

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Serves 6 to 8

Ingredients

• 2 tablespoons vegetable oil
• 1 pound Cajun or andouille smoked sausage, sliced into 1/4-inch rounds
• 1 pound chicken breast meat, cubed
• 1 large onion, chopped
• 1 large bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• Pinch dried red pepper flakes (optional)
• 2 bay leaves
• 2 1/2 cups chicken broth
• 1 teaspoon Creole seasoning
• 2 cups parboiled rice (sometimes called converted rice)

Instructions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the sausage and chicken and cook, stirring frequently, until the sausage has browned — about 5 to 8 minutes.
3. Spoon the meat out of the skillet with a slotted spoon, leaving the remaining oil in the pot, and set the meat aside.
4. Add the onions and pepper and cook, stirring frequently, until the onions are translucent — about 5 minutes.
5. Add the garlic and cook until fragrant — about 1 minute.
6. Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth and Creole seasoning.
7. Bring to a boil.
8. Stir in uncooked rice and return the chicken and sausage to the pot.
9. Stir well. Cover and reduce heat and cook about 20 minutes — stirring occasionally — or until rice is tender and most of the liquid has been absorbed.