Description
A cozy, bold one-pot meal featuring Andouille sausage and tender chicken in a spicy tomato broth, perfect for weeknights.
Ingredients
- 2 tablespoons vegetable oil
- ½ pound Andouille or smoked sausage, thinly sliced
- 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
- 28 ounces fire-roasted diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 3 dried bay leaves
- Hot sauce, for serving (optional)
- Chopped green onion, for garnish
- Chopped parsley, for garnish
- Red chili flakes, for garnish
- 2 cups long-grain white rice, rinsed and drained
- 6 cups chicken broth
Instructions
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering.
- Add the chicken pieces and sliced sausage. Cook, stirring, for 3–4 minutes until browned.
- Add the chopped onion, green bell pepper, and celery. Sauté 6–7 minutes until softened.
- Stir in the chopped garlic and cook another minute until fragrant.
- Sprinkle in the Cajun seasoning, thyme, oregano, salt, and pepper. Stir for about 30 seconds.
- Add the rinsed rice, chicken broth, and fire-roasted diced tomatoes. Stir to combine.
- Place the dried bay leaves on top, increase heat to boil, then reduce to low.
- Cover and simmer for 25–30 minutes until rice is tender.
- Remove and discard the bay leaves. Taste and adjust seasoning.
- Ladle into bowls and garnish with chopped green onions, parsley, and red chili flakes.
Notes
For a thicker, stew-like jambalaya, use 1½ cups rice instead of 2 cups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole