Description
A flavorful, one-pot Creole-style jambalaya featuring tender chicken thighs and smoky turkey andouille sausage.
Ingredients
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
12 oz turkey andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes with juices
1 1/2 cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt
2 bay leaves
2 green onions, sliced for garnish
Instructions
Step 1: Sauté the sliced turkey sausage in olive oil in a large Dutch oven until browned, then remove.
Step 2: Brown the chicken thigh pieces in the same pot and remove.
Step 3: Cook the diced onion, bell pepper, and celery until softened, about 5 minutes.
Step 4: Stir in the garlic, tomatoes, and all spices, then return the meats to the pot.
Step 5: Add the rinsed rice and chicken broth, bringing the mixture to a boil.
Step 6: Cover and simmer on low for 20-25 minutes until the rice is tender and liquid is absorbed.
Step 7: Let rest for 5 minutes before fluffing with a fork and garnishing with green onions.
Notes
Always rinse the rice to ensure the grains stay separate and don't become gummy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
