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 creole seasoning, garlic powder, onion powder, black pepper, and kosher salt. Toss to coat evenly and set aside.
Heat the oil in a large Dutch oven over medium heat for ~3-5 minutes. Add the sliced sausage and cook for ~5-7 minutes until well browned on both sides.
Remove the sausage to a bowl and set aside.
Brown the Chicken
Add the seasoned chicken to the same pot and cook for ~10 minutes, stirring occasionally, until golden brown and cooked through to ~165F internal.
The chicken will pick up flavor from the sausage drippings left in the pot.
Remove the chicken and add it to the bowl with the sausage.
Build the Jambalaya Base
Add the diced onion, celery, bell pepper, and jalapeño to the pot. If the bottom looks dry, drizzle in a little more oil.
Cook for ~5 minutes until the vegetables start to soften. Add the butter, garlic, tomato paste, and chicken bouillon paste.
Stir everything together and cook for ~2 minutes until fragrant. The tomato paste should darken slightly.
Add Rice and Liquid
Add the rice and stir constantly for ~1-2 minutes to coat each grain with the vegetable mixture.
Pour in the crushed tomatoes and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the Worcestershire sauce, hot sauce, and bay leaves.
Simmer and Finish
Bring to a boil, then cover and reduce heat to low. Simmer for ~15 minutes.
Stir once halfway through to prevent sticking. Add the cooked chicken and sausage back to the pot and continue cooking for ~5-7 minutes until the rice is tender but still has a slight bite.
The liquid should be mostly absorbed but the jambalaya shouldn’t be completely dry.
Remove the bay leaves and squeeze the lemon juice over the top. Garnish with sliced green onions before serving.
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.
