Chicken Sausage Jambalaya (Print Version)
# Ingredients:
→ Meats
01 -
1 pound spicy smoked sausage (like andouille or conecuh), sliced into thick rounds
02 -
1 pound chicken thighs (boneless and skinless), diced into small pieces
→ Base
03 -
½ cup of uncooked long-grain rice (2 cups)
04 -
1 can (14.5 oz) diced tomatoes with garlic, basil & oregano
05 -
1 can (14.5 oz) chicken broth
06 -
10 oz frozen veggie blend (celery, onion, and peppers)
07 -
¼ cup olive oil
→ Seasonings
08 -
½ teaspoon black pepper
09 -
½ teaspoon cajun spice blend
10 -
½ teaspoon salt
11 -
1 teaspoon garlic powder
12 -
1 tablespoon parsley, dried
13 -
1 teaspoon dried basil
# Instructions:
01 -
Pour oil into a large and heavy 5-quart pot. Coat chicken in cajun spices, then brown for around 3-5 minutes. Remove and set aside.
02 -
In the same pot, brown the sausage for 5 minutes. Toss in frozen veggies, cover the pot, and let it cook for 5 more minutes. Stir it halfway through.
03 -
Move the chicken back into your pot, then add the diced tomatoes, broth, seasonings, and rice. Let it all boil, then cover tightly, drop the heat, and simmer for 10 minutes. Don’t forget to stir it once.
04 -
Turn heat to its lowest setting. Cover and cook for about 30 minutes until the rice absorbs all the liquid. Resist the urge to open the lid!
# Notes:
01 -
Swap frozen veggies with fresh ones if you prefer
02 -
Bake at 350°F for an hour if you'd rather use the oven
03 -
Avoid using quick-cooking rice for this dish