Jambalaya with Chicken and Andouille Sausage

Ingredients

• 1.5 lbs Chicken Thighs
• 1 lb Andouille Sausage (Chicken or Pork)
• 1 large Onion
• 1 large Green Bell Pepper
• 2 medium Celery Stalks
• 4 cloves Garlic
• 2 tbsp Cajun Seasoning
• 1 28 oz can Diced Tomatoes
• 4 cups Chicken Broth
• 2 cups Long-Grain Rice
• 1 leaf Bay Leaf
• 1/4 cup Green Onions

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch pieces. Cut the 1 lb of Andouille Sausage into 1/2-inch thick rounds. Dice the 1 large onion, the 1 large green bell pepper, and the 2 medium celery stalks. Mince the 4 cloves of garlic.
2. 2Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the seasoned chicken pieces to the hot pot and cook until browned on all sides, about 5-7 minutes. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the sliced andouille sausage to the same pot. Cook the sausage over medium-high heat (400°F / 200°C) until it is browned on both sides, about 4-5 minutes. Remove the browned sausage from the pot and set it aside with the chicken.
4. 4Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, over medium heat (350°F / 175°C) until the vegetables are softened, about 5-7 minutes. Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning to the pot. Cook, stirring constantly, for 1 minute more until fragrant.
5. 5Stir in the 1 28 oz can of diced tomatoes, breaking them up with your spoon. Cook for 3 minutes, allowing the tomatoes to heat through.
6. 6Pour in the 4 cups of chicken broth and add the 2 cups of long-grain rice and the 1 bay leaf. Stir everything together and bring the mixture to a rolling boil over high heat (450°F / 230°C).
7. 7Return the browned chicken thighs and sausage to the pot. Stir to combine. Reduce the heat to low (200°F / 95°C), cover the pot tightly, and let it simmer for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
8. 8Remove and discard the 1 bay leaf from the pot. Let the jambalaya rest, covered, for 5 minutes off the heat. This allows the flavors to meld and the rice to finish steaming. Stir in the 1/4 cup of chopped green onions just before serving.

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