Spicy Sausage Jambalaya
Spicy Sausage Jambalaya
Ingredients
For the Jambalaya
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and crispy, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the chicken thigh pieces to the pot and cook until browned on all sides, about 5-8 minutes. Remove chicken and set aside with the sausage.
⏱️ 8 min
- 3
Reduce heat to medium. Add the diced yellow onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. This is your 'holy trinity'.
⏱️ 10 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the undrained diced tomatoes, chicken broth, rinsed rice, Cajun seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min
- 6
Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. Do not lift the lid during this time.
⏱️ 20 min
- 7
Stir in the reserved cooked sausage and chicken. Re-cover the pot and continue to cook for another 5-10 minutes, or until the rice is fully cooked and the chicken and sausage are heated through.
⏱️ 10 min
- 8
Remove from heat and let stand, covered, for 5 minutes before serving. Fluff with a fork. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Jambalaya
Ingredients
For the Jambalaya
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and crispy, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the chicken thigh pieces to the pot and cook until browned on all sides, about 5-8 minutes. Remove chicken and set aside with the sausage.
⏱️ 8 min - 3
Reduce heat to medium. Add the diced yellow onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. This is your 'holy trinity'.
⏱️ 10 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the undrained diced tomatoes, chicken broth, rinsed rice, Cajun seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min - 6
Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. Do not lift the lid during this time.
⏱️ 20 min - 7
Stir in the reserved cooked sausage and chicken. Re-cover the pot and continue to cook for another 5-10 minutes, or until the rice is fully cooked and the chicken and sausage are heated through.
⏱️ 10 min - 8
Remove from heat and let stand, covered, for 5 minutes before serving. Fluff with a fork. Garnish with fresh chopped parsley before serving.
⏱️ 5 min