Chicken and Sausage Jambalaya
This Chicken and Sausage Jambalaya is a flavor-packed feast featuring juicy chicken bites, spicy sausage, and tender rice, all folded into a rich, tomato-based broth.
Servings: 8 servings
Ingredients
For the Jambalaya:
- 1 tablespoon olive oil
- 3 to 4 boneless skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium yellow onion diced
- 1 pound Andouille sausage sliced into ½- inch thick rounds
- 1 large red bell pepper seeded and diced
- 2 celery ribs diced
- 2 cloves garlic minced
- 1½ cups dry long-grain rice or jasmine rice
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ⅓ teaspoon cayenne or red pepper flakes
- 4 cups low-sodium chicken broth
- ½ cup crushed tomatoes
- 2 bay leaves
- ½ teaspoon salt or to taste
- freshly cracked black pepper to taste
To Serve:
- sliced scallions
- chopped fresh parsley
Instructions
- Prep the chicken. Season the chicken pieces with kosher salt and black pepper on both sides.
- Cook the chicken. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs to the skillet and cook until golden brown on both sides, about 6-7 minutes. Once browned, remove the chicken from the Dutch oven and set it aside, covering it with foil to keep it warm.
- Sauté the veggies and sausage. In the same pot, add the diced onion, sliced sausage, red bell pepper, celery, and minced garlic. Cook until the vegetables are softened and sausage begins to brown, about 5 minutes
- Stir the rice. Add dry rice and the seasoning blend to the Dutch oven. Stir well to coat the rice and vegetables with the spices.
- Combine and simmer. Return the browned chicken thighs to the Dutch oven. Pour in chicken broth, crushed tomatoes, and bay leaves. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed the liquid and is cooked through. Stir occasionally to prevent sticking.
- Finish. Once the jambalaya is cooked, remove from the heat and discard the bay leaves.
- Taste. Adjust the seasoning with salt and cracked black pepper, if needed.
- Enjoy. Serve hot, garnished with sliced scallions and chopped fresh parsley.
Nutrition
Serving: 12ounces | Calories: 414kcal | Carbohydrates: 34g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 850mg | Potassium: 562mg | Fiber: 2g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 2mg
