Dairy-Free Jambalaya with Chicken and Sausage

Instructions

1. 1Place the about 680 g chicken thighs in a bowl and sprinkle with 2 tbsp Cajun seasoning. Toss to coat evenly. Cut the about 450 g Andouille sausage into 1.27 cm thick rounds.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the seasoned chicken thighs and cook until browned on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
3. 3Add the cut Andouille sausage to the same pot and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set aside with the chicken.
4. 4Add the 1 large onion (chopped), 2 medium bell peppers (chopped), and 3 stalks celery (chopped) to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 6 cloves garlic (minced) and the remaining 1 tbsp Cajun seasoning. Cook, stirring constantly, for 1 more minute until fragrant.
5. 5Pour in the 1 28 oz can diced tomatoes (undrained) and the 4 cups chicken broth. Stir everything together and bring the mixture to a boil.
6. 6Add the 2 cups long-grain rice, the cooked chicken thighs, and the cooked Andouille sausage back into the pot. Stir to combine. Reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid during this time.
7. 7Once the rice is cooked, remove the pot from the heat. Stir in the 1/4 cup chopped green onions and the 1/4 cup chopped parsley. Let the jambalaya rest, covered, for 5 minutes before serving hot.

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