Louisiana Chicken and Sausage Jambalaya
A hearty one-pot Louisiana rice dish with browned chicken, smoky andouille, tomatoes, and Cajun seasoning.
Equipment
- Large Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
Meat and Vegetables
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- 12 oz andouille sausage sliced
- 2 tbsp neutral oil
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 2 large celery ribs diced
- 3 cloves garlic minced
Rice and Seasoning
- 1 1/2 cups long-grain white rice rinsed and drained
- 14.5 oz diced tomatoes with juices
- 2 1/2 cups low-sodium chicken stock
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 large bay leaf
- 2 large scallions thinly sliced
Instructions
Brown the Meat:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown the chicken in batches, then transfer it to a plate.
- Add the sausage and cook until browned at the edges. Transfer it to the plate with the chicken.
Build and Simmer:
- Add the remaining oil, onion, bell pepper, and celery. Cook for 6 minutes, then stir in the garlic, Cajun seasoning, thyme, and pepper for 30 seconds.
- Stir in the rice, tomatoes, stock, bay leaf, chicken, and sausage. Bring to a boil, then cover and reduce the heat to low.
- Cook without lifting the lid for 22 to 25 minutes, until the rice is tender. Rest covered for 10 minutes, discard the bay leaf, fluff, and garnish with scallions.
Notes
- Cajun seasoning blends vary in salt; taste after the rice cooks before adding more.
- Keep the heat low during the covered simmer to prevent scorching.
Nutrition
Calories: 590kcalCarbohydrates: 55gProtein: 32gFat: 26gSaturated Fat: 8gCholesterol: 105mgSodium: 990mgFiber: 3gSugar: 6g