Chicken and Sausage Jambalaya
A hearty and delicious Cajun jambalaya recipe loaded with tender chicken, andouille sausage, seasonings, rice and more, is deliciously seasoned and a family favorite Jambalaya recipe.
Servings: 8
Ingredients
- 2 tablespoons olive oil, divided
- 3 chicken breasts, boneless, skinless, cut into 1" pieces
- 12 ounce package andouille sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon Slap Ya Mama seasoning
- ¼ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 6 ounce can tomato paste
- 14.5 ounce can diced tomatoes
- 2 cups white rice, rinsed well
- 4½ cups chicken broth
Instructions
- In a large dutch oven, large skillet or large pot, heat 1 tablespoon of olive oil over medium heat.
- Add sausage, chicken, onions, celery and bell peppers. Cook for 10 minutes or until chicken is thoroughly cooked and vegetables are tender. Stirring frequently.
- Add minced garlic, salt, pepper, thyme, basil, Slap Ya Mama, chili powder and red pepper flakes into pot. Stir until combined. and cook for an additional 2 minutes.
- Pour Worcestershire sauce, tomato paste, and diced tomatoes into pot and stir well.
- Add in rice and chicken broth. Stir.
- Bring to a boil, reduce heat to low. Cover and let simmer for 30-35 minutes or until rice is tender, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot.
Notes
Recipe adapted from Evolving Table