Dairy-Free Jambalaya with Smoked Sausage and Chicken

Instructions

1. 1Cut the about 450 g Andouille Sausage into 1.27 cm thick rounds. Cut the about 680 g Chicken Thighs into 2.54 cm pieces. Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the sausage and chicken to the hot pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the sausage and chicken from the pot and set aside on a plate.
2. 2Add the 2 tbsp Dairy-Free Butter to the same pot over medium heat (176.7°C / 175°C). Once melted, add the 1 large Onion (chopped), 1 large Bell Pepper (chopped), and 2 stalks Celery (chopped). Cook, stirring often, until the vegetables are softened, about 5-7 minutes.
3. 3Add the 4 cloves Garlic (minced) and 2 tbsp Cajun Seasoning to the pot. Stir constantly and cook until fragrant, about 1 minute.
4. 4Pour in the about 790 g Diced Tomatoes and 4 cups Chicken Broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the 2 cups Long-Grain Rice and stir well.
5. 5Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes. Do not lift the lid during this time.
6. 6After 20 minutes, remove the lid and stir the mixture. Return the browned about 450 g Andouille Sausage and about 680 g Chicken Thighs to the pot. Stir everything together, then cover the pot again tightly.
7. 7Continue to cook on low heat for 20-25 minutes more, or until the rice is tender and all the liquid has been absorbed. The chicken should reach an internal temperature of 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. Uncover and fluff the jambalaya gently with a fork before serving.

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