Having received some Just BARE chicken to test, I looked around the kitchen — in the closets, fridge and freezer — to figure out what I wanted to make for dinner. In the freezer, I found some Niman Ranch andouille sausage ($4.99-$6.99 for a 12-oz package) and some Uncle Ben’s Brown Rice ($3.29 per 2-pound bag)…and 
voila! jambalaya popped into my head.
Once that was decided, I called some friends to come enjoy, set the dining room table and brought in some wood to start a fire in the fireplace.
Here’s that chicken, sausage brown-rice jambalaya, adapted from the Andouille Jambalaya from my “Rice” cookbook.
Andouille and Chicken Jambalaya
Heat 1 T of oil in a large 2-quart saucepan over medium heat for about a minute. Add 2 chopped large onions and cook, uncovered, stirring occasionally, until the onions being to caramelize, about 10 minutes. Do not allow them them burn. Add 1 12-ounce packed sliced andouille and cook until the sausage begins to brown, about 5 to 7 minutes. Increase the heat to high, add 1 pound boneless chicken thighs and brown on all sides, moving the cooked onion and sausage to the side of the pan.
Add 1 chopped stalk celery, 1 chopped red bell pepper and 2 minced cloves garlic; cook, stirring frequently for 5 minutes. Add 1 1/2 cups brown rice and stir to coat with the liquid from the pan. Add a 14-ounce can crushed tomatoes in puree, 2 t oregano, 1 t Tabasco sauce, 1/2 t thyme, 1/2 t cayenne (ground red) pepper, 1 bay leaf and 3 cups chicken stock or canned broth. Bring to a boil over high heat, cover, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, about 45 to 50 minutes.
Remove bay leaf; taste and adjust seasonings before serving
Makes six to eight servings.
– bonnie
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