Kenny N Miller
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Jambalaya

Prep - 15 min, Cook - 45 min, Total - 60 min

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 oz andouille sausage (or smoked sausage), sliced into rounds
  • 1½ cups long-grain white rice, uncooked
  • 1 large onion, diced
  • 1 bell pepper (any color), diced
  • 2 celery stalks, diced
  • 3-4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juice
  • 3 cups chicken broth
  • 2 tsp Cajun or Creole seasoning
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper (optional)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Green onions for garnish (optional)
  • Hot sauce for serving (optional)

Instructions

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove and set aside (1 lb chicken thighs, 2 tbsp olive oil)
  2. In the same pot, add sliced sausage and brown for 2-3 minutes. Remove and set aside with the chicken (12 oz andouille sausage)
  3. Add onion, bell pepper, and celery to the pot (add a bit more oil if the pot is dry). Cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Add garlic and cook 1 minute more (1 large onion, 1 bell pepper, 2 celery stalks, 3-4 cloves garlic)
  4. Stir in the uncooked rice, Cajun seasoning, paprika, thyme, and cayenne. Cook for 1-2 minutes, stirring to coat the rice with the seasonings and oil (1½ cups rice, 2 tsp Cajun seasoning, 1 tsp paprika, ½ tsp thyme, ½ tsp cayenne)
  5. Pour in the diced tomatoes and chicken broth. Add bay leaves. Stir well, scraping the bottom to prevent sticking. Bring to a boil (14.5 oz diced tomatoes, 3 cups chicken broth, 2 bay leaves)
  6. Once boiling, return the chicken and sausage to the pot. Stir everything together, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed
  7. Remove from heat, discard bay leaves, and let sit covered for 5 minutes. Fluff with a fork, taste and adjust seasoning. Garnish with green onions if using. Serve with hot sauce on the side