Sausage and Chicken Jambalaya

Ingredients

• 1 package Andouille Sausage (cut into 1/4‑inch coins)
• 4 pieces Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade blend)
• 2 tablespoons Olive Oil (for browning the meat)
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 1 large Bell Pepper (any color, diced)
• to taste Hot Sauce (adds classic Cajun heat)

Instructions

1. Prepare the Ingredients

   Slice the Andouille sausage into 1/4‑inch coins. Cut the chicken thighs into bite‑size pieces. Dice the onion, celery, and bell pepper (the holy trinity).

   Time: PT5M

2. Season the Chicken

   Place the chicken pieces in a bowl, sprinkle with Cajun seasoning, and toss to coat evenly.

   Time: PT2M

3. Brown the Chicken

   Heat 1 tablespoon of olive oil in the skillet over medium‑high heat. Add the seasoned chicken and cook, stirring occasionally, until the pieces are lightly browned on all sides (about 4‑5 minutes). Transfer to a plate.

   Time: PT5M

   Temperature: Medium‑high

4. Brown the Sausage

   Add the remaining 1 tablespoon of oil to the same skillet. Add the sausage coins and sauté until they develop a deep golden color, about 3‑4 minutes. Transfer to the same plate with the chicken.

   Time: PT4M

   Temperature: Medium

5. Sauté the Holy Trinity

   In the same skillet, add the diced onion, celery, and bell pepper. Cook, stirring, until the vegetables are softened and fragrant, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

6. Combine and Finish

   Return the browned chicken and sausage to the skillet. Add a few dashes of hot sauce, stir to combine, and let everything heat through for another 2 minutes.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

12g

Fat

28g

Fiber

3g