Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya
Ingredients
For the Jambalaya
- 1 pound andouille sausage, sliced
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 2 teaspoons all-purpose seasoning, divided, plus more as needed
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 teaspoons garlic, minced (from a tube or fresh)
- 1 tablespoon tomato paste
- 1/4 cup crushed tomatoes
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 tablespoon Tony Chachere's Original Creole Seasoning, or to taste
- 1 teaspoon Lawry's Seasoned Salt, or to taste
For Garnish
- 2 stalks green onion, chopped
Instructions
- 1
Place a large enamel cast iron pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until nicely browned and crispy, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the cut chicken thighs to the same pot. Season the chicken with 1 teaspoon of all-purpose seasoning. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the cooked chicken and set aside with the sausage.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the chopped green bell pepper, onion, and celery (the 'holy trinity') to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min
- 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Add the crushed tomatoes to the pot and mix well to combine.
⏱️ 1 min
- 6
Add the long grain white rice to the pot and stir thoroughly to coat the rice with the vegetable mixture.
⏱️ 2 min
- 7
Return the cooked sausage and chicken to the pot, distributing them evenly.
⏱️ 1 min
- 8
Pour in the chicken broth, ensuring there is enough liquid to mostly submerge all the ingredients. Stir gently.
⏱️ 1 min
- 9
Season generously with Tony Chachere's Original Creole Seasoning, Lawry's Seasoned Salt, and the remaining 1 teaspoon of all-purpose seasoning. Stir everything well to combine the seasonings and ingredients.
⏱️ 1 min
- 10
Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 11
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 12 minutes.
⏱️ 12 min
- 12
After 12 minutes, turn off the heat completely. Keep the pot covered and let the jambalaya sit for an additional 15 minutes to allow the rice to steam and fluff.
⏱️ 15 min
- 13
Remove the lid, fluff the jambalaya gently with a fork, and garnish with chopped green onion before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Sausage Jambalaya
For the Jambalaya
- 1 pound andouille sausage, sliced
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 2 teaspoons all-purpose seasoning, divided, plus more as needed
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 teaspoons garlic, minced (from a tube or fresh)
- 1 tablespoon tomato paste
- 1/4 cup crushed tomatoes
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 tablespoon Tony Chachere's Original Creole Seasoning, or to taste
- 1 teaspoon Lawry's Seasoned Salt, or to taste
For Garnish
- 2 stalks green onion, chopped
Instructions
- 1
Place a large enamel cast iron pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until nicely browned and crispy, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the cut chicken thighs to the same pot. Season the chicken with 1 teaspoon of all-purpose seasoning. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the cooked chicken and set aside with the sausage.
⏱️ 7 min - 3
Reduce the heat to medium. Add the chopped green bell pepper, onion, and celery (the 'holy trinity') to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Add the crushed tomatoes to the pot and mix well to combine.
⏱️ 1 min - 6
Add the long grain white rice to the pot and stir thoroughly to coat the rice with the vegetable mixture.
⏱️ 2 min - 7
Return the cooked sausage and chicken to the pot, distributing them evenly.
⏱️ 1 min - 8
Pour in the chicken broth, ensuring there is enough liquid to mostly submerge all the ingredients. Stir gently.
⏱️ 1 min - 9
Season generously with Tony Chachere's Original Creole Seasoning, Lawry's Seasoned Salt, and the remaining 1 teaspoon of all-purpose seasoning. Stir everything well to combine the seasonings and ingredients.
⏱️ 1 min - 10
Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 11
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 12 minutes.
⏱️ 12 min - 12
After 12 minutes, turn off the heat completely. Keep the pot covered and let the jambalaya sit for an additional 15 minutes to allow the rice to steam and fluff.
⏱️ 15 min - 13
Remove the lid, fluff the jambalaya gently with a fork, and garnish with chopped green onion before serving hot.
⏱️ 2 min