Dairy-Free Jambalaya with Chicken and Sausage

Ingredients

• 1.5 lbs Chicken Thighs
• 12 oz Andouille Sausage
• 1 large Onion
• 1 large Green Bell Pepper
• 2 stalks Celery
• 4 cloves Garlic
• 2 cups Long-Grain Rice
• 4 cups Chicken Broth
• 1 14.5 oz can Diced Tomatoes
• 2 tbsp Cajun Seasoning
• 2 tbsp Olive Oil

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons of olive oil and let it warm until it shimmers, about 1 minute.
2. 2Add the 1.5 pounds of chicken thighs and the 12 ounces of andouille sausage to the pot. Cook, turning occasionally, until all sides are nicely browned, about 8-10 minutes. Remove the chicken and sausage from the pot and set them aside on a plate.
3. 3Add the 1 large onion, 1 large green bell pepper, and 2 stalks of celery to the pot. Cook, stirring often, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 cups of long-grain rice, coating the grains with the vegetables and oil. Cook for 1 minute, stirring constantly.
5. 5Pour in the 4 cups of chicken broth and the 1 14.5 ounce can of diced tomatoes. Add the 2 tablespoons of Cajun seasoning. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes. Do not lift the lid during this time.
7. 7After 20 minutes, return the browned 1.5 pounds of chicken thighs and 12 ounces of andouille sausage to the pot, nestling them into the rice mixture. Replace the lid securely and continue to cook for another 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. The chicken should reach an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish cooking and the flavors to meld. Fluff the jambalaya gently with a fork before serving.

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