Cajun Chicken and Sausage Jambalaya
Ingredients:
1 lb (450g) andouille sausage, sliced
1 lb (450g) boneless, skinless chicken thighs or breasts, diced
2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juices)
2 cups long-grain white rice
4 cups chicken broth
2 teaspoons Cajun seasoning (or to taste)
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1 bay leaf
1-2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the sausage: In a large pot or Dutch oven over medium heat, add the olive oil. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
Sauté the chicken: In the same pot, add the diced chicken. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside with the sausage.
Cook the vegetables: Add the chopped onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Combine ingredients: Stir in the diced tomatoes (with juices), rice, chicken broth, Cajun seasoning, thyme, smoked paprika, salt, black pepper, and bay leaf. Bring the mixture to a boil.
Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking.
Add the meats back in: After the rice is cooked, stir in the cooked sausage and chicken. Cook for an additional 5 minutes until heated through. Remove the bay leaf before serving.
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Serve: Garnish with sliced green onions and fresh parsley. Enjoy your Cajun Chicken and Sausage Jambalaya warm
