Description
Andouille Chicken Jambalaya is a flavorful one-pot Cajun dinner made with smoky sausage, tender chicken, vegetables, rice, and bold spices.
Ingredients
Scale
- 12 ounces andouille sausage, sliced into rounds
- 1 boneless, skinless chicken breast, diced small (or two boneless chicken thighs)
- 2 tablespoons olive oil (divided)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2–3 dashes Worcestershire sauce
- 1 1/2 cups long-grain rice, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 3 1/4 cups chicken stock
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust depending on sausage saltiness)
- 2 bay leaves
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Seasonings for the Chicken:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Heat a tablespoon of olive oil in a deep sauté pan or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4–5 minutes. Remove and set aside.
- Season the diced chicken breast with salt, pepper, garlic powder, onion powder, and paprika. Add to the same pan and sauté until golden and just cooked through, about 5–6 minutes. Remove and set aside with the sausage.
- Add the remaining tablespoon of olive oil. Stir in onion, green bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
- Add the tomato paste and Worcestershire sauce and cook for 1–2 minutes, to deepen the flavor.
- Add in the rice, along with the Cajun seasoning, paprika, thyme, oregano, and black pepper. Allow it to toast for 1–2 minutes with the vegetables.
- Pour in diced tomatoes and return the sausage and chicken to the pan. Stir.
- Pour in the chicken stock. Mix well.
- Bring everything to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the liquid has absorbed.
- Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasonings, if needed.
- Garnish with fresh parsley and/or green onions, before serving.
- ENJOY!
Notes
- Always brown the sausage first for a smoky base flavor.
- Dice the chicken evenly so it cooks quickly and stays tender.
- Don’t skip cooking the tomato paste. It builds depth.
- Rinse the rice before cooking to remove starch and keep grains fluffy.
- Try not to stir as the rice is simmering.
- Taste for salt at the end. Add, if needed.
- Jambalaya tastes even better the next day as flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Cajun