Chicken & Sausage Jambalaya
Chicken & Sausage Jambalaya
Ingredients
For the Jambalaya
- 1 pound boneless skinless chicken thighs
- 12 ounces smoked andouille sausage
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 ribs celery
- 1/4 cup green onion, chopped
- 4 cloves garlic
- 1 1/2 cups long grain white rice
- 3 cups chicken stock
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon AP Seasoning, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the 1 pound boneless skinless chicken thighs generously with Cajun seasoning.
⏱️ 2 min
- 2
Dice the 12 ounces smoked andouille sausage into bite-sized pieces.
⏱️ 3 min
- 3
Dice the 1 onion, 1 red bell pepper, 1 green bell pepper, and 3 ribs of celery. Chop the 1/4 cup green onion. Mince the 4 cloves of garlic.
⏱️ 10 min
- 4
In a large pot or skillet over medium-high heat, cook the diced andouille sausage until some of its fat has rendered out and the sausage is browned. This should take about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 5
Add the seasoned chicken thighs to the same pan with the rendered sausage fat. Cook until browned on all sides and partially cooked through, about 6-8 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min
- 6
Add the diced onion and chopped green onion to the pan. Sauté for 3-4 minutes until softened. Then, add the diced red bell pepper, green bell pepper, and celery to the pan and continue to sauté for another 5-7 minutes until the vegetables begin to soften.
⏱️ 10 min
- 7
Add the minced garlic to the pan with the sautéed vegetables and cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 8
Add the 1 1/2 cups of long grain white rice to the pan with the vegetables. Toast the rice in the accumulated fat and flavor in the pot for 3-5 minutes, stirring frequently. This step helps prevent the jambalaya from turning gummy or gluey, keeps the grains distinct, and gives it a classic loose but cohesive texture.
⏱️ 5 min
- 9
Season the rice and vegetable mixture with AP Seasoning, smoked paprika, chicken bouillon, and cayenne pepper to taste. Stir well to combine all the seasonings.
⏱️ 1 min
- 10
Pour in the 3 cups of chicken stock. Bring the mixture to a simmer, stirring occasionally.
⏱️ 3 min
- 11
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min
- 12
While the rice is cooking, dice the previously cooked chicken thighs into bite-sized pieces.
⏱️ 3 min
- 13
Once the rice is done, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, add the diced chicken and the cooked sausage back into the pot with the jambalaya. Fluff the rice gently with a fork and stir everything together to combine.
⏱️ 6 min
- 14
Garnish with fresh chopped parsley for a pop of color before serving. Enjoy your rich, smoky, and perfectly cooked Chicken & Sausage Jambalaya!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Sausage Jambalaya
For the Jambalaya
- 1 pound boneless skinless chicken thighs
- 12 ounces smoked andouille sausage
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 ribs celery
- 1/4 cup green onion, chopped
- 4 cloves garlic
- 1 1/2 cups long grain white rice
- 3 cups chicken stock
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon AP Seasoning, or to taste
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the 1 pound boneless skinless chicken thighs generously with Cajun seasoning.
⏱️ 2 min - 2
Dice the 12 ounces smoked andouille sausage into bite-sized pieces.
⏱️ 3 min - 3
Dice the 1 onion, 1 red bell pepper, 1 green bell pepper, and 3 ribs of celery. Chop the 1/4 cup green onion. Mince the 4 cloves of garlic.
⏱️ 10 min - 4
In a large pot or skillet over medium-high heat, cook the diced andouille sausage until some of its fat has rendered out and the sausage is browned. This should take about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 5
Add the seasoned chicken thighs to the same pan with the rendered sausage fat. Cook until browned on all sides and partially cooked through, about 6-8 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min - 6
Add the diced onion and chopped green onion to the pan. Sauté for 3-4 minutes until softened. Then, add the diced red bell pepper, green bell pepper, and celery to the pan and continue to sauté for another 5-7 minutes until the vegetables begin to soften.
⏱️ 10 min - 7
Add the minced garlic to the pan with the sautéed vegetables and cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 8
Add the 1 1/2 cups of long grain white rice to the pan with the vegetables. Toast the rice in the accumulated fat and flavor in the pot for 3-5 minutes, stirring frequently. This step helps prevent the jambalaya from turning gummy or gluey, keeps the grains distinct, and gives it a classic loose but cohesive texture.
⏱️ 5 min - 9
Season the rice and vegetable mixture with AP Seasoning, smoked paprika, chicken bouillon, and cayenne pepper to taste. Stir well to combine all the seasonings.
⏱️ 1 min - 10
Pour in the 3 cups of chicken stock. Bring the mixture to a simmer, stirring occasionally.
⏱️ 3 min - 11
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min - 12
While the rice is cooking, dice the previously cooked chicken thighs into bite-sized pieces.
⏱️ 3 min - 13
Once the rice is done, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, add the diced chicken and the cooked sausage back into the pot with the jambalaya. Fluff the rice gently with a fork and stir everything together to combine.
⏱️ 6 min - 14
Garnish with fresh chopped parsley for a pop of color before serving. Enjoy your rich, smoky, and perfectly cooked Chicken & Sausage Jambalaya!
⏱️ 1 min