½teaspooncayenne pepperor to taste (start with less if you are not into hot!)
114-ounce can crushed tomatoes
3 ½cupschicken broth
Instructions
Heat the oil in a very large deep saucepan over medium high heat. Cook the sausage for about 5 minutes until browned. Add the chicken and continue to cook until the chicken is lightly browned, but not cooked through, about 5 more minutes. Add the onions, peppers, celery, scallions, and garlic and sauté for another 5 minutes, until the vegetables have started to soften.
Stir in the rice, , and cayenne pepper and stir until the rice is well coated with the mixture. Add the crushed tomatoes and broth and stir well. Bring the mixture to a simmer, then lower the heat to low, cover the pan, and keep at a gentle simmer for about 25 minutes until the rice is tender and the liquid has been absorbed.
Stir well and serve hot.
Notes
What is the Difference Between Jambalaya and Gumbo?
Jambalaya has rice mixed right into the dish, whereas Gumbo is served over rice. Both dishes might include sausage, chicken, and/or shrimp, not to mention a base of onions, peppers and celery. There are as many similarities as there are differences, and this — like all regional dishes with deep and varied roots — is but one take on jambalaya. And admittedly a shortcut take by a Northerner — but boy, it’s good.