5 spray(s), canola oil
Uncooked boneless skinless chicken thigh(s)
2 pound(s), cut into 1 1/2-inch chunks
Mild breakfast links turkey sausage
9 oz, 3 (3-ounce) Andouille links variety, halved lengthwise and sliced
Uncooked bell pepper(s)
2 item(s), small, red or green variety, cut into 1 1/2-inch pieces
2 stalk(s), medium, chopped
3 clove(s), large, minced
Canned chicken broth
Canned diced tomatoes
14½ oz, (1 can)
Cooked white rice
4 cup(s), warmed
3 medium, sliced
4 medium, or other fresh chile peppers, sliced, optional
- In a large bowl, sprinkle Creole seasoning over chicken, tossing until coated evenly. Spray a large skillet with nonstick spray and set over medium-high heat. Add chicken in batches and cook, turning occasionally, until browned, about 4 minutes per batch, transferring chicken to a 6- or 7-qt slow cooker as it is browned, coating skillet with nonstick spray between batches.
- Spray same skillet with nonstick spray and reduce heat to medium. Add sausage, bell peppers, onion, celery, and garlic and cook, stirring, until vegetables are crisp-tender, about 5 minutes. Add broth and bring to a boil over high heat, scraping up browned bits from bottom of pan.
- Transfer sausage-vegetable mixture to slow cooker. Stir in tomatoes. Cover and cook until chicken is cooked through and vegetables are tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in rice. Spoon jambalaya evenly onto 8 plates or into 8 bowls. Sprinkle with scallions and chile peppers, if using.
- Per serving: 11/2 cups