chicken and sausage jambalaya

I just realized that I have not posted a recipe in a LONG time. Don’t worry I promise we are eating: well and often! It has just been such a busy time of year. The snow is melting, my seniors students are preparing to leave campus, and life is getting in the way of life. Recently though we had a delicious jambalaya. It was a super simple recipe, very flavorful, and easy to throw together. Even Henry enjoyed it but there was a little to much of a “kick” to it for him. Perhaps is a few more months. For those of you not afraid of a little spice, try it!


  • 10 Ounces Chopped Chicken Thighs
  • 8 Ounces Andouille-Style Chicken Sausage
  • 2 Cups Pearled Barley
  • 1 15-Ounce Can Diced Tomatoes
  • 3 Cloves Garlic
  • 3 Scallions
  • 2 Stalks Celery
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • To taste (I am heavy handed!) Smoked Paprika, Ground Yellow Mustard, Dried Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage and cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 4 minutes, or until browned. Add the chicken and spices and cook thoroughly. Add the garlic, white bottoms of the scallions, celery, bell pepper, onion and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened. Add the barley, diced tomatoes, cooked sausage and chicken and 6 cups of water; season with salt and pepper. Bring to a simmer and cook 23 to 26 minutes, or until the barley is tender. Garnish with the green tops of the scallions and enjoy!

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