Easy Jambalaya
Jambalaya is a classic easy one pot recipe filled with amazing spices and flavors. This Jambalaya Recipe includes all the classic flavors of true Cajun/Creole cooking!
Ingredients
- Canola oil, as needed
- 1 Pack Andouille sausage (4 links) Cut into Slices
- 1½ lb Boneless Skinless Chicken Thighs Cut into Chunks
- ½ Cup Yellow onion, chopped
- ½ Cup Green pepper, chopped
- ½ Cup Celery, chopped
- 3-4 Tablespoons Garlic, minced
- Kosher Salt and Black Pepper, as needed
- ½ Teaspoon Garlic powder, as needed
- ½ Teaspoon Onion Powder
- ½ Teaspoon Smoked Paprika
- ½-1 Teaspoon Cajun seasoning (Adjust based on your spice preference)
- ½ Teaspoon Creole seasoing
- 1 Tablespoon Tomato Paste
- Couple of Splashes Worcestershire Sauce (Optional, adjust based on your spice preference)
- 2 Cups Long-grain white rice, uncooked
- 4 Cups Chicken Broth, Low Sodium
Instructions
- Season the chicken with all of the spices. Kosher Salt, pepper, garlic powder, onion powder, smoked paprika, cajun seasoning, and creole seasoning.
- Heat large pan over medium heat, add a little canola oil. Add the sausage and sauté for about 5-6 minutes until browned. Stir occasionally to prevent burning. Remove the sausage from the pot, set aside and keep warm.
- In the same pot over medium add a little more canola oil if needed. Add in the chicken and cook until browned. Remove and keep warm.
- In the same pan there will be brown bits at the bottom from the chicken but thats ok! Stir in the onions, peppers, and celery. Sauté for about 6-7 ish minutes until the onions are translucent and peppers are tender. Add in the garlic and continue to sauté for an additional minute (be careful not to burn the garlic.
- Add in white rice, and low sodium chicken broth to the pot. Add in a couple of splashes of Worcestershire sauce and stir. Add sausage and chicken back to the pot. Bring to a slight simmer, then reduce heat to low, cover, and cook for about 25-30 minutes, or until the rice is cooked through.
- Remove from the heat. Enjoy!