Chicken Jambalaya Recipe

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
• 1 pound Andouille sausage, sliced into rounds
• 1/2 onion, diced
• 2 ribs celery, diced
• 2 bell peppers (any color), diced
• 2 cloves garlic, minced
• 2 tablespoons Cajun seasoning, divided
• 3 tablespoons olive oil, divided
• 14.5 ounces crushed tomatoes (1 can)
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 cup white rice

Instructions

1. 1

   Prepare the chicken: Toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning to evenly coat and set aside.

2. 2

   Sear the meats: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy. Remove sausage and set aside. Add the remaining 1 tablespoon olive oil and then add the seasoned chicken pieces. Cook the chicken until it is browned on all sides but not fully cooked through. Remove and set aside with the sausage.

3. 3

   Sauté the vegetables: In the same pot, add the diced onion, celery, and bell peppers. Cook over medium heat until soft and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Add seasonings and liquids: Add the remaining 1 tablespoon of Cajun seasoning and the dried oregano into the vegetables, stirring well to combine. Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.

5. 5

   Combine and cook rice: Return the chicken and sausage back into the pot. Stir in 1 cup of white rice. Ensure the rice is submerged in the liquid, then cover the pot with a lid.

6. 6

   Simmer and finish cooking: Reduce heat to low and cook gently for 20-25 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is fully cooked through. Avoid lifting the lid during this time to ensure proper cooking.

7. 7

   Serve: Once done, fluff the jambalaya gently with a fork. Adjust seasoning with salt and pepper if needed. Serve hot, garnished optionally with chopped parsley or green onions for color and freshness.