Classic Chicken & Andouille Jambalaya

Classic Chicken & Andouille Jambalaya ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 12 oz Andouille sausage
• 1 large yellow onion
• 2 celery stalks
• 1 large green bell pepper
• 4 cloves garlic
• 14.5 oz can diced tomatoes (undrained)
• 4 cups chicken broth
• 1.5 cups long-grain white rice
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley, chopped
• 0.25 cup green onions, sliced

How to make Classic Chicken & Andouille Jambalaya

1. Dice the boneless, skinless chicken thighs into 1-inch pieces and slice the Andouille sausage into 1/2-inch thick rounds. Finely dice the yellow onion, celery stalks, and green bell pepper (the 'Holy Trinity'), and mince the garlic cloves.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken pieces, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside.
3. Add the sliced Andouille sausage to the same pot and cook for 5-8 minutes, stirring occasionally, until browned and some of its fat has rendered. Remove the sausage and set aside with the chicken.
4. Reduce the heat to medium, add the diced onion, celery, and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 8-10 minutes until the vegetables have softened and become translucent.
5. Stir in the minced garlic, 2 tablespoons of Creole seasoning, and 1 teaspoon of dried thyme. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Pour in the 4 cups of chicken broth and the 14.5 oz can of undrained diced tomatoes, bringing the mixture to a simmer. Use a wooden spoon to scrape any remaining browned bits from the bottom of the pot, incorporating them into the liquid.
7. Return the cooked chicken and sausage to the pot. Add the 1.5 cups of long-grain white rice and 2 bay leaves, stirring gently to combine everything. Ensure the rice is submerged in the liquid.
8. Bring the mixture back to a gentle boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes without lifting the lid, or until the rice has absorbed all the liquid and is tender.
9. Remove the pot from the heat and let it rest, covered, for another 10 minutes to allow the rice to fully steam. Discard the bay leaves.
10. Fluff the jambalaya gently with a fork. Stir in the chopped fresh parsley and sliced green onions before serving warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.