Andouille and Chicken Jambalaya
Bursting with bold Cajun flavors, this Andouille and Chicken Jambalaya is a one-pot masterpiece that's perfect for a hearty family dinner or a crowd-pleasing gathering. Featuring smoky andouille sausage, tender chicken thighs, and the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—this dish combines rich spices, perfectly cooked long-grain white rice, and a savory tomato base to create an irresistible medley of flavors. A quick toast of the rice enhances its nuttiness, while Cajun seasoning, dried thyme, and bay leaves infuse the dish with depth and warmth. Garnished with fresh scallions and parsley for a burst of color and flavor, this classic jambalaya recipe is ready in just one hour and makes six generous servings. Perfect for anyone craving authentic Southern comfort food, it’s a simple yet flavorful way to bring a taste of Louisiana to your table!
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 pieces Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 2 tablespoons Scallions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Slice the andouille sausage into 1/4-inch thick rounds. Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
In the same pot, add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken and set aside with the sausage.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking) until softened, about 5-6 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice and let it toast slightly, about 2 minutes. This helps to add a nutty flavor to the dish.
Add the chicken broth, diced tomatoes (with their juices), Cajun seasoning, dried thyme, and bay leaves. Stir to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let the jambalaya sit for 5 minutes. Discard the bay leaves.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with sliced scallions and chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
