Ingredients (~8 servings)
- 1 Tbsp oil
- 1 1/2 lbs andouille sausage, sliced
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized chunks
- 2 tsp creole seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp black pepper
- 1 1/2 tsp kosher salt (omit if your creole seasoning contains salt)
- 1 large onion, diced
- 3 stalks celery, diced
- 1 bell pepper, diced
- 1 jalapeño, diced (optional)
- 1/4 cup salted butter
- 9 cloves garlic, diced
- 1 can (6 oz) tomato paste
- 1 Tbsp chicken bouillon paste
- 3 cups rice
- 1 can (14.5 oz) fire roasted crushed tomatoes
- 6 cups chicken broth
- 1 1/2 Tbsp Worcestershire sauce
- Hot sauce to taste
- 3 bay leaves
- 1 1/2 Tbsp lemon juice
- Green onions for garnish
Season and Brown the Sausage
Season the chicken chunks with the Creole seasoning, garlic powder, onion powder, black pepper, and kosher salt, then toss to coat evenly.
Heat oil in the large Dutch oven over medium heat for about 3 to 5 minutes.
Add sliced sausage and cook for about 5 to 7 minutes on both sides until they are both browned and thoroughly cooked.
Remove the cooked sausage to a bowl and set aside.
Brown the Chicken
Add the seasoned chicken to the same skillet and cook on medium for about 10 minutes until the chicken is entirely cooked with an internal temperature of 165F.
During this process, the chicken will pick up flavor from the leftover sausage drippings.
Remove the cooked chicken to the bowl with the cooked sausage.
Jambalaya Base
Now add your diced onion, diced celery, diced bell pepper, and diced jalapeño into the same pot.
If you see that the bottom of the pot looks a little dry, then drizzle in some additional oil prior to adding the vegetables.
Cook for approximately 5 minutes or until you are starting to see the softening of the vegetables; at this point add in your butter, garlic, tomato paste, and chicken bouillon paste.
Mix these items together and cook for approximately 2 minutes, or until the mixture becomes fragrant and then continue with the next steps.
The color of the tomato paste should begin to darken slightly.
Add Rice and Liquid
Then add the uncooked rice to this mixture and stir for about 1 to 2 minutes, or until the rice has been completely coated with the vegetable mixture.
Add in the canned crushed tomatoes and chicken broth.
While doing this, use a wooden spoon to scrape the bottom of the pot for all the brown pieces.
Add in Worcestershire sauce, hot sauce, and bay leaves.
Simmer and Finish
When you see a boil forming on the top of the liquid, cover with a tight fitting lid, reduce the cooking temperature and allow the liquid to simmer on a low heat for approximately 15 minutes.
Make sure to stir the contents only once, halfway through cooking, to avoid clumpiness.
Return the chicken and cooked sausage to the pot and cook for an additional 5 to 7 minutes, or until the rice is completely cooked, but still has some chew to it.
All of the liquid should have been mostly absorbed into the rice; at the same time, your jambalaya should not be completely dry.
Remove all the bay leaves from the finished jambalaya and squeeze a portion of the lemon juice over the jambalaya before serving and garnish with green onions.
Chicken and Sausage Jambalaya
Ingredients
Ingredients (~8 servings)
- 1 Tbsp oil
- 1 1/2 lbs andouille sausage sliced
- 1 1/2 lbs boneless skinless chicken thighs cut into bite-sized chunks
- 2 tsp creole seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp black pepper
- 1 1/2 tsp kosher salt omit if your creole seasoning contains salt
- 1 large onion diced
- 3 stalks celery diced
- 1 bell pepper diced
- 1 jalapeño optional, diced
- 1/4 cup salted butter
- 9 cloves garlic diced
- 1 can tomato paste 6 oz
- 1 Tbsp chicken bouillon paste
- 3 cups rice
- 1 can fire roasted crushed tomatoes 14.5 oz
- 6 cups chicken broth
- 1 1/2 Tbsp Worcestershire sauce
- Hot sauce to taste
- 3 bay leaves
- 1 1/2 Tbsp lemon juice
- Green onions for garnish
Instructions
- Season chicken with creole seasoning, garlic powder, onion powder, black pepper, and salt. Set aside.
- Heat oil in Dutch oven over medium heat. Add sausage and cook 5-7 minutes until browned. Remove to bowl.
- Add chicken to pot and cook 10 minutes until golden and cooked through to 165F. Remove to bowl with sausage.
- Add onion, celery, bell pepper, and jalapeño to pot. Cook 5 minutes until softened.
- Add butter, garlic, tomato paste, and bouillon paste. Cook 2 minutes until fragrant and paste darkens.
- Add rice and stir constantly 1-2 minutes to coat grains.
- Pour in crushed tomatoes and chicken broth. Scrape up browned bits from bottom.
- Add Worcestershire sauce, hot sauce, and bay leaves.
- Bring to boil, cover, and reduce heat to low. Simmer 15 minutes, stirring once halfway through.
- Add chicken and sausage back to pot. Cook 5-7 minutes until rice is tender and liquid mostly absorbed.
- Remove bay leaves and squeeze lemon juice over top. Garnish with green onions.
