#jambalaya#chicken#andouille sausage#Cajun#one pot meal
This flavorful one-pot jambalaya features tender chicken thigh pieces and smoky andouille sausage simmered with vegetables, long-grain rice, and classic Cajun spices for a satisfying and aromatic meal.
Ingredients extracted via AI
oniongreen bell pepperceleryjalapeñoboneless skinless chicken thighsandouille sausage2 Šálka long-grain white riceavocado oilbutter2 PL garlic2 PL tomato paste2 PL rosemary2 PL thyme1 ČL Louisiana hot sauce2 ČL chicken bouillon powder2 ČL Worcestershire sauce4 Šálka chicken brothsmoked paprika0.5 Šálka green onionsbay leaves
Procedure generated via AI
Cut the boneless chicken thighs into bite-sized pieces, keeping the fat for added flavor and moisture.
Rinse the long-grain rice in a fine sieve under running water until the water runs clear to remove excess starch.
Heat avocado or olive oil in a skillet over medium heat. Sauté the chicken pieces and andouille sausage for 5 to 6 minutes until browned. Remove with a slotted spoon and set aside.
Add a small piece of butter to the same skillet and brown the chicken pieces further, forming a golden crust and cooking about 80% through. Remove from the pan.
In the skillet, add chopped onion, green bell pepper, celery, and jalapeño if using. Cook until the vegetables soften.
Stir in 2 tablespoons of minced garlic and 2 tablespoons of tomato paste, mixing well.
Add fresh rosemary and thyme, 1 teaspoon of Louisiana hot sauce, 2 teaspoons of chicken bouillon powder, and 2 teaspoons of Worcestershire sauce. Stir to combine.
Add 2 cups of the rinsed rice and stir to coat the grains well. Toast the rice for 2 to 3 minutes briefly.
Pour in 4 cups of good-quality chicken broth, stir, bring to a boil, then reduce heat. Cover and simmer for about 15 minutes until the rice is nearly cooked.
Stir the browned chicken and andouille sausage into the almost cooked rice. Season with salt and pepper to taste and continue cooking until the chicken is fully cooked through and the rice is tender.