Chicken and Andouille Jambalaya
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 12 ounces andouille sausage sliced into 1/2-inch rounds
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 can 14.5 ounces diced tomatoes, undrained
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper optional
- Salt and black pepper to finish
- 3 green onions sliced, for serving
- Hot sauce for serving
Instructions
- Heat the vegetable oil in a large, heavy pot over medium-high heat until it shimmers.
- Add the chicken and andouille, and cook for 5 to 6 minutes, stirring occasionally, until lightly browned on the outside.
- Remove the chicken and sausage to a plate with a slotted spoon, leaving the fat in the pot.
- Add the onion, bell pepper and celery, and cook for 5 minutes, until the onion turns translucent.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Return the chicken and sausage to the pot, add the diced tomatoes, chicken broth, rice, Cajun seasoning, smoked paprika, thyme, bay leaf and cayenne if using, and stir well.
- Bring to a boil, reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Remove from the heat and let it rest, covered, for 5 minutes, so the rice finishes absorbing and separates when fluffed.
- Remove the bay leaf, fluff with a fork, adjust the salt and pepper, scatter green onion on top, and serve hot with hot sauce.
Good to Know
Jambalaya reheats well: add a splash of broth when warming it, because the rice keeps drinking liquid in the fridge.