Directions
- 1In an enameled cast iron pan, cook Andouille sausages until nicely browned and set aside.
- 2In the same skillet, add the chicken thighs and all purpose seasoning. Cook for a few minutes and remove.
- 3Reduce heat to medium, add green bell peppers, onions, and celery.
- 4Add garlic, tomato paste, and crushed tomatoes.
- 5Mix in 1/2 cup of rice.
- 6Add the cooked sausage and chicken back to the pan.
- 7Add chicken broth and season with Zatarain's jambalaya seasoning.
- 8Mix everything to combine and bring to a boil.
- 9Turn heat down to low, cover and let it cook for an additional 12 minutes. Turn off heat and let it fluff.
- 10Top with green onions.
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 panwooden spoonlarge metal spoon
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