Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

20 mins
Serves 1
Serves

Directions

  1. 1.

    In an enameled cast iron pan, cook Andouille sausages until nicely browned and set aside.

  2. 2.

    In the same skillet, add the chicken thighs and all purpose seasoning. Cook for a few minutes and remove.

  3. 3.

    Reduce heat to medium, add green bell peppers, onions, and celery.

  4. 4.

    Add garlic, tomato paste, and crushed tomatoes.

  5. 5.

    Mix in 1/2 cup of rice.

  6. 6.

    Add the cooked sausage and chicken back to the pan.

  7. 7.

    Add chicken broth and season with Zatarain's jambalaya seasoning.

  8. 8.

    Mix everything to combine and bring to a boil.

  9. 9.

    Turn heat down to low, cover and let it cook for an additional 12 minutes. Turn off heat and let it fluff.

  10. 10.

    Top with green onions.

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  2. 2.

  3. 3.

  4. 4.

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  10. 10.

Ingredients

  • 1 lb Andouille sausages
  • 1 lb Chicken thighs
  • 1 tbsp All purpose seasoning
  • 1 cup Green bell pepper
  • 1 cup Onion
  • 1 cup Celery
  • 2 tbsp Garlic
  • 2 tbsp Tomato paste
  • 1 can Crushed tomatoes
  • 0.5 cup Rice
  • 2 cup Chicken broth
  • 1 tbsp Zatarain's jambalaya seasoning
  • 1 handful Green onion

Equipment

enameled cast iron pan wooden spoon large metal spoon

Tips

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