Chicken and Sausage Jambalaya
Tags: #cajun #rice #chicken #sausage #one-pot
Serving: 8 portions
Total time: 1.5 hours
Spicy Louisiana rice dish with chicken, andouille sausage, and the holy trinity of vegetables.
Ingredients
- 400g long-grain white rice
- 800g chicken thighs, boneless and diced
- 400g andouille sausage, sliced
- 1 onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 800g canned tomatoes, crushed
- 750ml chicken stock
- 15g Cajun seasoning
- 2 bay leaves
- 60ml vegetable oil
- 4 green onions, chopped
- Hot sauce for serving
- Salt and pepper to taste
Steps
- Season chicken with salt, pepper, and half the Cajun seasoning
- Heat oil in large Dutch oven over medium-high heat
- Brown chicken pieces on all sides, remove and set aside
- Cook sausage until browned, remove and set aside
- Sauté onion, celery, and bell pepper in same pot until softened
- Add garlic and remaining Cajun seasoning, cook 1 minute
- Add rice and stir to coat with vegetables
- Pour in tomatoes and stock, add bay leaves
- Return chicken and sausage to pot
- Bring to boil, then reduce heat and simmer covered 20 minutes
- Let stand 10 minutes, then fluff with fork
- Garnish with green onions and serve with hot sauce
Notes
Don't stir while simmering to prevent mushy rice. The holy trinity (onion, celery, bell pepper) is essential.