Chicken and Sausage Jambalaya
A flavorful and hearty dish combining chicken, Andouille sausage, and vibrant vegetables, rooted in Louisiana's Creole cuisine.
Ingredients
Meat
- 1 pound Andouille sausage, sliced Can substitute with chorizo or any smoked sausage if unavailable.
- 1 pound chicken thighs, diced Can substitute with chicken breast.
Vegetables
- 1 each onion, chopped
- 1 each bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 each green onions, sliced For garnish.
- 1 bunch fresh parsley, chopped For garnish.
Canned and Broth Ingredients
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth Can substitute with vegetable broth or water.
Grains and Spices
- 1.5 cups long-grain rice Can substitute with converted rice or jasmine rice.
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper Adjust according to spice preference.
- Salt and pepper, to taste
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat. Add the sliced Andouille sausage and diced chicken. Cook until the meat is browned.
- Remove the meat and set it aside.
- In the same pot, add the chopped onion, bell pepper, celery, and minced garlic. Sauté until softened.
Cooking
- Stir in the can of diced tomatoes along with the chicken broth and spices (paprika, thyme, cayenne, salt, and pepper).
- Add the washed long-grain rice and return the cooked sausage and chicken back into the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes.
Finishing Touches
- Once cooked, fluff the rice gently with a fork. Garnish with sliced green onions and chopped parsley.
Notes
Store in an airtight container for up to 3 days in the refrigerator. Can freeze well for longer storage. Reheat gently over low heat, adding a splash of chicken broth if needed.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 900mgFiber: 3gSugar: 6g
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