Chicken & Sausage Jambalaya

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 tbsp Olive Oil (roasted garlic infused if available) (for sautéing)
• 1 large Yellow Onion (finely diced)
• 1 medium Red Bell Pepper (diced, same size as other peppers)
• 1 medium Green Bell Pepper (diced, same size as other peppers)
• 1 medium Orange Bell Pepper (diced, same size as other peppers)
• 12 oz Andouille Sausage (sliced into 1/4‑inch rounds)
• 0.5 cup Tomato Puree (adds depth of flavor)
• 1 cup Canned Italian Plum Tomatoes (peeled) (roughly one 14‑oz can, coarsely chopped)
• 1 tbsp Fresh Thyme (leaves stripped, chopped)
• 1 tbsp Fresh Tarragon (chopped)
• 0.25 tsp Cayenne Pepper (use sparingly; adjust to heat preference)
• 2 pieces Bay Leaves (remove before serving)
• 2 cup Long Grain White Rice (rinsed until water runs clear)
• 7 cup Chicken Stock (low‑sodium preferred; can use homemade or bouillon)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Garlic Puree (roasted garlic olive oil) (blend roasted garlic with olive oil in a food processor)

Instructions

1. Mise en Place – Prep All Ingredients

   Dice the onion, slice all three bell peppers into uniform ½‑inch pieces, slice the andouille sausage, rinse and drain the rice, chop fresh thyme and tarragon, mince garlic and blend with olive oil to make a puree, and measure out stock, tomato puree, canned tomatoes, and spices. Set each component in its own bowl.

   Time: PT20M

2. Caramelize the Onion

   Heat 2 tbsp olive oil in the 7‑quart pot over medium‑high heat. Add the diced onion and cook, stirring occasionally, until the pieces turn a light golden‑brown and become sweet‑fragrant.

   Time: PT10M

3. Sauté the Chicken

   Push the caramelized onions to the side of the pot. Add the chicken pieces in a single layer and sear until lightly browned on all sides, about 8 minutes. The chicken does not need to be fully cooked at this stage.

   Time: PT8M

4. Add Peppers and Andouille Sausage

   Stir in the diced red, green, and orange peppers along with the sliced andouille sausage. Cook, stirring, for about 5 minutes until the peppers begin to soften and the sausage releases its smoky aroma.

   Time: PT5M

5. Incorporate Tomatoes and Herbs

   Add the tomato puree, chopped canned plum tomatoes, fresh thyme, fresh tarragon, cayenne pepper, and bay leaves. Stir to combine and let the mixture simmer for 5 minutes.

   Time: PT5M

6. Add Garlic Puree, Stock, and Rice

   Stir in the garlic‑olive‑oil puree, then pour in the 7 cups of chicken stock. Bring the pot back to a gentle boil, then add the rinsed rice, spreading it evenly. Reduce heat to low, cover with the lid, and let it simmer.

   Time: PT5M

7. Simmer Until Rice Is Tender

   Cook on low heat, covered, for 45‑60 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Check once around the 45‑minute mark; if the mixture looks dry, add a splash of extra stock or water.

   Time: PT45M

8. Finish and Serve

   Remove the pot from heat. Discard the bay leaves, stir in the chopped parsley, and give the jambalaya a gentle fluff with a fork. Taste and adjust salt or pepper if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g