Ingredients
Scale
- 1 pound Andouille sausage, sliced
- 1 pound chicken, diced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon thyme
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- In a large pot, heat a little oil over medium heat. Add the sliced sausage and cook until browned.
- Add the chicken and cook until no longer pink.
- Stir in the onion, bell pepper, celery, and garlic; cook until the vegetables are tender.
- Add the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- Fluff the jambalaya with a fork and let it rest for a few minutes.
- Serve hot, garnished with chopped green onions.
Notes
You can swap ingredients to suit what you have on hand, and the dish reheats well. For a milder version, serve a small scoop plain alongside the full-flavored portion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg