Description
A quick and hearty Chicken & Sausage Jambalaya packed with Creole flavors. Perfect for a weeknight dinner with a spicy kick.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned, about 5 minutes. Remove and set aside.
- Add sausage to the same skillet and cook until lightly browned. Remove and set aside with the chicken.
- In the same pan, add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- Add garlic, paprika, thyme, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
- Stir in the diced tomatoes with juice, rice, and chicken broth. Bring to a boil.
- Return chicken and sausage to the pan. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Fluff with a fork and garnish with sliced green onions before serving.
Notes
- For extra heat, add more cayenne or a dash of hot sauce.
- You can substitute andouille sausage for a more authentic Creole flavor.
- Leftovers store well in the fridge for up to 3 days.