Description
This jambalaya is hearty and flavorful with smoky sausage, tender chicken, and perfectly seasoned rice in one pot.
Ingredients
2 tablespoons olive oil
12 ounces andouille sausage, sliced
1 pound boneless chicken thighs, cut into 1-inch pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
1 1/2 cups long-grain white rice
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
2 tablespoons sliced green onions (optional)
Instructions
Heat oil in a large pot over medium-high. Brown sausage 3 minutes; remove.
Add chicken and brown 4 to 5 minutes.
Add onion, bell pepper, and celery; cook 5 minutes. Add garlic 30 seconds.
Stir in seasonings and rice; cook 1 minute.
Add broth, diced tomatoes, bay leaves, and sausage. Bring to a boil.
Cover and simmer on low 20 minutes. Rest 10 minutes off heat.
Fluff and top with green onions.
Notes
Shrimp add-in: Stir in 1 pound peeled shrimp during the last 5 minutes.
Rice tip: Don’t lift the lid while it simmers.
Tools: Dutch oven or heavy pot with lid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One Pot
- Cuisine: Cajun/Creole