Jambalaya

We have been making this one for many years in our house, a favorite!  Depending on the spices you use, and the fieriness (if any) in the sausage you select,  this can be kid friendly.  I usually make ours more tame and add the hot sauce in at the end so they kids will eat it too.  I love to also add artichoke hearts (marinated and plain are both good), but my husband is not a fan of them...boo!  This will serve 4-6.

1 tablespoon oil, or less if using higher fat meats like thighs and pork sausage
1 small onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 pound boneless skinless thighs or breasts, chopped into bite-size chunks
1 cup rice
1/4-1/2 pound smoked andouille sausage (or kielbasa or Louisiana smoked), quartered and sliced** see note
1 teaspoon thyme

1 tablespoon Cajun seasonings (I used one that had salt, if you don't, you will need to add at least a teaspoon to your dish)
1 14 oz can pureed tomatoes
2 cups chicken broth
Optional: chopped artichoke hearts, added in with the tomatoes and broth.

**I get mine from our local market, New Seasons.  The flavor is out of this world and adds so much to this dish...these are pre-cooked sausages, try and find a good one!  The spiciness can vary widely.  I find ours so flavorful, that a 1/4 pound is sufficient.  I have also used Trader Joe's Nitrate Free Smoked Turkey Keilbasa, tasty too and less spicy.

Saute onions, peppers and garlic for about a minute.  Add in chicken.  When the chicken is slightly browned, add in sausage and rice.  Saute for another 2-3 minutes.  Add in spices and stir to mix in well.  Put in tomatoes and broth, gently stir to combine and bring to boil.  Cover and simmer until rice is tender, about 20 minutes.  Serve with a Louisiana style hot sauce.

This recipe was shared on Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free