Chicken and Sausage Jambalaya

Make this bold chicken and sausage jambalaya with smoky sausage, tender chicken, and perfectly seasoned rice. An easy one-pot Cajun classic ready for any night.

📝 Ingredients

• 3/4 lbs Andouille Sausage (sliced into rounds)
• 1 pound boneless (skinless Chicken Thighs, cut into 1 inch pieces)
• 1 1/2 cups Jasmine Rice
• 1 tbsp Cajun Seasoning
• 1 medium yellow onion (peeled and diced)
• 1 medium bell pepper (seeded and diced)
• 2 celery stalks (diced)
• 4-5 Garlic cloves (minced)
• 14 0 z can crushed tomatoes
• 1/4 cup Green Seasoning (optional)
• 4 thyme sprigs
• 2 Bay leaves
• 1 tsp Hot Sauce
• 1 tbsp Worcestershire Sauce
• 2 1/2 chicken stock
• Parsley
• Green Onions

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F.
2. 2Puree the tomatoes, garlic, 1 tsp cajun seasoning, hot sauce, and green seasoning in food processor or blender.
3. 3Heat large skillet or dutch oven on medium heat. Brown sausage 2-3 minutes, remove, and drain on paper towel lined bowl.
4. 4Brown the chicken. Remove, and drain with the sausage.
5. 5Add the onions, peppers, and celery sautéing 2-3 minutes.
6. 6Add the puree, bay leaves, fresh herbs, Worcestershire sauce, andouille, chicken and half the remaining spices. Stir well and simmer 20 minutes.
7. 7Add rice, mix well cooking for 3-5 minutes.
8. 8Add the stock, bring to boil then reduce to simmer, cover and bake in the oven 18-20 minutes.
9. 9Remove and allow to sit off heat 5 minutes. Remove lid and fluff with fork.
10. 10Fold in green onions and parsley.