Cajun & Creole

Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya
Total time: 60 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb boneless chicken thighs, cut into chunks; 12 oz andouille sausage, sliced into rounds; 2 cups long-grain white rice; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14 oz) can diced tomatoes; 3 1/2 cups chicken stock; 1 tbsp Cajun seasoning, plus 2 bay leaves

A smoky Cajun one-pot rice dish layering tender chicken thighs and andouille sausage with the trinity and bold Creole spice.

60 minutes

Serves 4

Dinner

Contains common allergens

celery

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Instructions

6 steps

1
Heat a large Dutch oven over medium-high heat and brown the sliced andouille for about 5 minutes until the edges crisp and render fat, then remove with a slotted spoon.

2
Season the chicken chunks with half the Cajun seasoning and sear them in the rendered fat for 5 to 6 minutes until golden on all sides, then remove and set aside.
3
Add the diced onion, bell pepper, and celery to the pot and cook for 5 minutes until softened, scraping up the browned bits, then stir in the garlic and remaining Cajun seasoning.
4
Pour in the diced tomatoes with their juice and the 3 1/2 cups chicken stock, add the 2 bay leaves, and bring to a rolling boil.
5
Stir in the 2 cups rice along with the reserved sausage and chicken, return to a boil, then reduce the heat to low and cover tightly.
6
Simmer covered for 20 to 25 minutes without stirring until the rice is tender and the liquid is absorbed, then remove from heat and let stand 5 minutes before fluffing with a fork and discarding the bay leaves.

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