Chicken Jambalaya

🛒 Ingredients

• Boneless, skinless chicken thighs 113 g · 187 kcal
• Andouille sausage (or smoked sausage) 38 g · 113 kcal
• Yellow onion 33 g · 13 kcal
• Celery stalks 25 g · 4 kcal
• Green bell pepper 33 g · 7 kcal
• Garlic cloves 3 g · 4 kcal
• Canned diced tomatoes 67 g · 13 kcal
• Chicken broth 117 g · 12 kcal
• Long-grain white rice (dry) 50 g · 180 kcal
• Vegetable oil 5 g · 41 kcal
• Cajun seasoning 3 g · 0 kcal
• Dried thyme 0 g · 0 kcal
• Bay leaves 0 g · 0 kcal
• Cayenne pepper 0 g · 0 kcal
• Black pepper 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken thighs with half of the Cajun seasoning, black pepper, and cayenne pepper. Heat vegetable oil in a large Dutch oven or pot over medium-high heat.
2. Sear chicken until browned on all sides, then remove and set aside. Add sliced sausage to the pot and cook until browned and some fat is rendered, then remove and set aside.
3. Add chopped onion, celery, and bell pepper to the pot, scraping up any browned bits. Cook for 5-7 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes (undrained), remaining Cajun seasoning, dried thyme, and bay leaves. Pour in the chicken broth and bring to a simmer.
5. Add the uncooked rice, chicken, and sausage back to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
6. Remove bay leaves, fluff the jambalaya with a fork, and serve hot. Garnish with fresh parsley or green onions if desired.