Chicken and Sausage Jambalaya
This flavorful jambalaya recipe is easy enough to make on a weeknight, and it only takes one pan (minimal dishes to do later!).
Ingredients
- 2 tablespoons olive oil
- 1½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon + 1 teaspoon salted Cajun seasoning, divided (I used Slap Ya Mama)
- 12 oz smoked andouille sausage, sliced into half moons (I used Aidells)
- 1 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 green pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1½ cups long grain white rice
- 1 (14.5 oz) can crushed tomatoes
- 3 cups water
- For garnish: fresh chopped parsley, hot sauce
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Sprinkle the chicken with 1 teaspoon of the Cajun seasoning. Place half of the chicken in a single layer in the sauté pan. Cook until light golden brown (about 2–3 minutes), then flip and continue cooking until brown on the other side. Remove chicken from the pan and place on a plate. Repeat with the remaining chicken.
- Add the andouille sausage to the pan. Cook, flipping halfway through, until light golden brown on both sides, about 4–6 minutes. Remove the andouille sausage from the pan and place on the plate with the chicken. There should be some oil still left in the pan. If not, add up to 1 tablespoons of additional olive oil.
- Add the onion, celery, and green pepper to the pan. Cook, stirring occasionally, until the onion is translucent and the celery and pepper are soft, about 4–5 minutes. Add the garlic and cook for 30 seconds more.
- Stir in the dried thyme, rice, crushed tomatoes, water, and the remaining 1 tablespoon of Cajun seasoning. Add the cooked chicken and andouille sausage. Turn the heat to high and bring the mixture to a boil.
- Reduce the heat to low and cover the pan. Let cook, undisturbed for 20 minutes. Remove from the heat and let sit for 5 minutes. Uncover and fluff the jambalaya with a fork. Garnish with fresh chopped parsley and serve.
Notes
Slap Ya Mama Cajun Seasoning contains salt. As a result, the dish doesn’t need any more salt. If you use a unsalted variety, I recommend adding at least 2 teaspoons of salt to the dish as it cooks.
To prevent the rice from becoming mushy, serve the jambalaya soon after cooking.
Nutrition
Calories: 549kcalCarbohydrates: 41gProtein: 39gFat: 24gSaturated Fat: 7gCholesterol: 120mgSodium: 651mgPotassium: 734mgFiber: 2gSugar: 1gVitamin A: 705IUVitamin C: 20mgCalcium: 44mgIron: 2mg
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