One Pot Cajun Jambalaya with Sausage and Chicken

Ingredients

• 1 tablespoon olive oil
• 12 ounces andouille sausage, sliced into 1/2-inch rounds
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 2 cups low-sodium chicken broth
• 1 1/2 cups long-grain white rice, do not rinse
• 2 bay leaves
• Salt and black pepper to taste
• 3 green onions, sliced, for garnish
• Hot sauce, for serving

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until deeply browned and fat is rendered, about 4-5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pot.

2. 2

   Add the chicken pieces to the hot pot in a single layer. Sear without moving them for 3-4 minutes until the underside is golden brown. Flip and cook for another 2 minutes. The chicken does not need to be cooked through. Transfer the chicken to the plate with the sausage.

3. 3

   Reduce heat to medium. Add the diced onion, bell pepper, and celery to the pot. Sauté, scraping up any browned bits from the bottom, for 5-6 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.

4. 4

   Sprinkle the Cajun seasoning, dried thyme, and smoked paprika over the vegetables. Stir constantly for 1 minute to bloom the spices until very fragrant and slightly pasty.

5. 5

   Pour in the can of diced tomatoes with their juices and the chicken broth. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Bring the mixture to a boil.

6. 6

   Stir in the long-grain white rice, the seared sausage and chicken (along with any accumulated juices), and the bay leaves. Stir until well combined. Once the liquid returns to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 20 minutes. Do not lift the lid during this time.

7. 7

   After 20 minutes, turn off the heat. Let the pot sit, still covered, for another 10 minutes. Remove the lid, discard the bay leaves, and fluff the jambalaya gently with a fork. Taste and adjust seasoning with salt and pepper.

8. 8

   Garnish with sliced green onions and serve with hot sauce on the side.