Chicken and Sausage Jambalaya Recipe

🧂 Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound andouille or smoked sausage

  thinly sliced (8 ounces)
• 1 pound boneless skinless chicken thighs

  cut into bite-sized pieces
• 1 large onion

  chopped
• 1 large green bell pepper

  chopped
• 2 stalks celery

  chopped
• 4 cloves garlic

  chopped
• 1 tablespoon Cajun seasonings

  or more to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1.5 cups long-grain white rice

  rinsed until water runs clear and drained
• 3 cups chicken broth
• 3 dried bay leaves
• Hot sauce

  for serving
• Garnish. Chopped green onion, chopped parsley, red chili flakes.

Instructions

• 1 Heat the oil in a large pan or pot to medium heat. Add the andouille sausage and
  cook 2-3 minutes to brown each side. Set aside into a bowl.
• 2 Add the chopped chicken and cook 2-3 minutes to brown each side. Set aside into
  a bowl with the smoked sausage.
• 3 To the pot, add onions, peppers and celery. Cook for 6-7 minutes, until
  softened.
• 4 Add garlic and cook 1 minute, until the garlic blooms and becomes fragrant.
• 5 Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds
  to bloom the spices.
• 6 Add the rice and stir to coat. Cook 2-3 minutes to marry the flavors.
• 7 Add the chicken broth and reserved sausage and chicken. Top with bay leaves.
  Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until
  the rice is cooked and tender, to your preference. NOTE: If the rice is too wet,
  simmer with the lid off a few minute to reduce excess liquid. Remove bay leaves.
• 8 Fluff with a fork, then garnish with chopped green onion and parsley. Serve with
  hot sauce on the side.

Nutrition Info