Chicken and Sausage Jambalaya

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: chicken sausage

Turkey sausage reduces fat while providing similar flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Breast is leaner but more expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber but may require more cooking time.

Start by showing the ingredients for the jambalaya.

Take out 1.5 pounds of boneless skinless chicken thighs from a 3-pound pack and set the rest aside in the refrigerator.

Slice the andouille sausage and set aside.

Measure out 2 tablespoons of olive oil for cooking.

Dice 2 medium onions, chop 1 cup of celery, and chop 1 cup of green bell pepper.

Prepare a bowl for the cooked meat and set it aside.

Chop the chicken and sausage into bite-sized pieces.

Measure out 2.5 cups of long grain rice, which will be cooked in the jambalaya.

Heat a Dutch oven on medium-high heat and add 1 tablespoon of olive oil.

Add the sliced andouille sausage to the pot and cook for 2 minutes, allowing it to brown and release flavors.

Add the chicken thighs to the pot and cook for 6-8 minutes until browned, then remove the meat and set aside in the bowl.

Leave the juices from the meat in the pot and heat it back up to medium-high.

Add another tablespoon of olive oil, then add the diced onions, celery, and bell peppers, cooking for 6-8 minutes until softened.

Stir occasionally and set a timer for 6 minutes.

After 6 minutes, add the minced garlic and cook for an additional 2 minutes.

Add 6 ounces of tomato paste and stir to combine.

Add the Worcestershire sauce and the 15 ounces of diced tomatoes, mixing thoroughly.

Add 2 pinches of salt to enhance the flavors and taste the mixture.

Pour in 4.5 cups of chicken broth and stir to combine with the other ingredients.

Add the 2.5 cups of long grain rice and stir well to incorporate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens