Jambalaya Recipe

Ingredients

• 12 oz Andouille Sausage (Slice into 1/4‑inch rounds)
• 1.5 lb Boneless Chicken Thighs (Cut into bite‑size pieces; pat dry)
• 2 tbsp Cajun Seasoning (Or any favorite seasoning blend)
• 2 tbsp Olive Oil (For browning meat)
• 1 large Bell Pepper (Green, diced)
• 1 medium Onion (Diced)
• 2 stalks Celery Stalks (Diced)
• 3 cloves Garlic (Finely minced)
• 2 tbsp Tomato Paste (Regular, not concentrated)
• 1.5 cups Long Grain White Rice (Rinsed briefly)
• 3 cups Chicken Broth (Low‑sodium; can substitute water + bouillon)
• 1 tbsp Chicken Base (Bouillon) (If using water instead of broth)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Cayenne Pepper (Adjust to heat preference)
• 1 tsp Parsley Flakes
• 2 stalks Green Onions (Thinly sliced, for garnish)

Instructions

1. Prepare Ingredients

   Slice the Andouille sausage into 1/4‑inch rounds. Cut the chicken thighs into bite‑size pieces, pat them dry, and toss with Cajun seasoning.

   Time: PT10M

2. Brown Meat

   Heat olive oil over medium‑high heat in a large skillet. Add the seasoned chicken pieces first; brown for about 3‑4 minutes, then add the sausage and brown another 3‑4 minutes until both have a nice caramel color.

   Time: PT7M

   Temperature: medium-high

3. Sauté the Holy Trinity

   In the same pan, add the diced bell pepper, onion, and celery. Sauté for about 2‑3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.

   Time: PT4M

   Temperature: medium

4. Toast Tomato Paste

   Add the tomato paste to the vegetables and stir for 2 minutes, allowing it to darken slightly. This deepens the flavor.

   Time: PT2M

   Temperature: medium

5. Incorporate Rice

   Stir in the rinsed rice, coating each grain with the tomato‑vegetable mixture for about 1 minute.

   Time: PT1M

6. Add Liquid and Seasonings

   Pour in the chicken broth (or water plus chicken base). Sprinkle garlic powder, onion powder, salt, black pepper, cayenne, and parsley flakes. Stir well to combine.

   Time: PT3M

7. Return Meat and Simmer

   Return the browned chicken and sausage to the pot, give everything a quick stir, cover, and let simmer on low heat for 15 minutes.

   Time: PT15M

   Temperature: low simmer

8. Finish Cooking Until Liquid Evaporates

   Remove the lid and continue cooking on medium heat, stirring occasionally, until the remaining liquid is fully absorbed and the rice is tender (about 8 minutes).

   Time: PT8M

   Temperature: medium

9. Garnish and Serve

   Stir in the sliced green onions, taste for seasoning, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

2g