This is as intense as it will get. This countrified, authentic jambalaya is made and packed with poultry, turkey sausage, vegetables, herbs, and spices, and is great with other main dishes. Sprinkle the chili powder generously. Trust us, you will not be deceived.
- 1 ½ pound chicken tenders
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- ¾ pound smoked turkey sausage, cut into ¼-inch slices
- 2 medium onions, chopped, red, white, or yellow only
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 clove garlic, minced
- 2 cups uncooked rice, white only
- 2 ¼ to 2 ½ teaspoon ground red pepper, reserving 2 teaspoons for sprinkling if desired
- 2 ½ cups chicken broth
- 1 cup sliced green onions
- 1 medium tomato, chopped
- celery leaves for garnishing
- 3 tablespoons chili powder, optional
- Season chicken with the salt and black pepper.
- Heat oil in a large saucepan or dutch oven over high heat until hot.
- Add chicken, stirring until brown on all sides.
- Add sausage; cook 2 to 3 minutes. Remove chicken and sausage from the saucepan; set aside.
- Add chopped onions, green pepper, celery and garlic in the same saucepan; cook and stir over medium-high heat until crisp-tender.
- Stir in rice, red pepper, broth and reserved chicken and sausage; bring to a boil.
- Reduce heat to low; cover and simmer 30 minutes.
- Mix with green onions and tomato.
- Garnish with celery leaves. Serve immediately but spoon or scoop the cooked jambalaya in a large plate, or over rice in a bowl. Sprinkle with the remaining chili powder, if desired.