Chicken and Andouille Jambalaya
A smoky Cajun one-pot rice dish layering tender chicken thighs and andouille sausage with the trinity and bold Creole spice.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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