Cajun Chicken and Andouille Sausage Jambalaya

Name: Cajun Chicken and Andouille Sausage Jambalaya
Ingredients: andouille sausage; chicken thighs; all-purpose seasoning; bell peppers; onion; celery; garlic; tomato paste; crushed tomatoes; 0.5 Šálka rice; chicken stock; green onions

#jambalaya#chicken#sausage#rice#cajun

A flavorful Cajun classic combining smoky andouille sausage, tender chicken thighs, and the holy trinity of peppers, onions, and celery, all simmered with rice in a rich tomato and chicken broth base. Topped with fresh green onions for a burst of freshness.

Ingredients extracted via AI

andouille sausagechicken thighsall-purpose seasoningbell peppersonioncelerygarlictomato pastecrushed tomatoes0.5 Šálka ricechicken stockgreen onions

Procedure generated via AI

In an enameled cast-iron skillet, brown the andouille sausage until nicely caramelized, then set it aside.
Add diced chicken thighs to the same skillet, season with all-purpose seasoning, and cook until browned. Remove and set aside with the sausage.
Reduce the heat to medium and add the bell peppers, onion, and celery—the classic Cajun 'holy trinity'—to the skillet.
Stir in the garlic, tomato paste, and some crushed tomatoes, mixing everything thoroughly.
Add about half a cup of rice and stir to combine everything.
Return the sausage and chicken to the skillet, pour in the chicken stock, and season well.
Stir everything together and bring to a boil. Then lower the heat to simmer and cook for about 12 minutes until the rice is tender.
Once cooked, turn off the heat and let the jambalaya rest to allow flavors to meld.
Serve hot, garnished with chopped green onions on top.