Jambalaya with Andouille Sausage and Rice

Ingredients

• 1 lb Andouille Sausage (sliced)
• 1.5 lbs Chicken Thighs (boneless, skinless, cubed)
• 2 cups Long Grain Rice
• 1 large Onion (chopped)
• 1 large Bell Pepper (chopped)
• 3 stalks Celery (chopped)
• 5 cloves Garlic (minced)
• 1 28 oz can Diced Tomatoes
• 4 cups Chicken Broth
• 2 tbsp Cajun Seasoning
• 1 tsp Smoked Paprika
• 0.5 tsp Cayenne Pepper
• 2 tbsp Olive Oil
• 0.5 cup Green Onions (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 lb of sliced Andouille sausage and the 1.5 lbs of cubed chicken thighs. Cook, stirring occasionally, until the sausage is browned and the chicken is no longer pink on the outside, about 8-10 minutes.
2. 2Add the 1 large chopped onion, 1 large chopped bell pepper, and 3 chopped celery stalks to the pot. Cook, stirring frequently, until the vegetables have softened, about 5-7 minutes.
3. 3Stir in the 5 cloves of minced garlic, 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 28 oz can of diced tomatoes and the 4 cups of chicken broth. Add the 2 cups of long grain rice. Stir everything together to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil.
5. 5Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let it simmer undisturbed for 25-30 minutes, or until the rice is tender and all the liquid has been absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Uncover the pot and fluff the jambalaya with a fork.
7. 7Taste the jambalaya and add salt and black pepper as needed. Stir in the 0.5 cup of chopped green onions just before serving.

Substitutions

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