Description
This hearty jambalaya features andouille sausage and diced chicken simmered with vegetables and rice in a flavorful broth.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 1/2 pounds chicken meat (about 3–4 cups, diced)
- 2 medium white onions (2–3 cups chopped)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 stalks celery (1 cup diced)
- 3 tablespoons vegetable oil
- 3 teaspoons salt, divided
- 1 1/4 teaspoons cayenne pepper, divided
- 1 teaspoon ground black pepper
- 3 bay leaves, optional
- 2 1/4 cups uncooked white rice
- 1 can diced fire-roasted or petite diced tomatoes with liquid (14 oz)
- 5–6 cups liquid (chicken broth, water, or a combination)
- 1 bunch green onions, chopped
- 1/2 cup chopped fresh parsley, optional
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sausage slices and cook until browned. Remove and set aside.
- Add chicken to the pot and brown on all sides. Remove and set aside with the sausage.
- Add onions, red and green bell peppers, and celery to the pot. Sauté until softened, about 5–7 minutes.
- Stir in 2 teaspoons salt, 1 teaspoon cayenne, ground black pepper, and optional bay leaves.
- Add uncooked rice and diced tomatoes with their liquid. Stir to combine.
- Return sausage and chicken to the pot and pour in 5–6 cups of chicken broth or water, enough to cover ingredients.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Adjust seasoning with remaining salt and cayenne pepper as needed.
- Remove bay leaves, stir in chopped green onions and optional parsley before serving.
Notes
- This dish can be made with shrimp or other proteins instead of chicken.
- For a spicier version, increase the amount of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg