Chicken and Sausage Jambalaya - EASY One Pot Dinner

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.

Show all the ingredients laid out from left to right.

Mention the homemade cajun spice and brands like Tony Chachere's and Slap Ya Mama.

Use 1 and 1/2 cups of long grain white rice, traditionally used for jambalaya.

Use 2 and 1/2 cups of low sodium chicken stock from Better Than Bouillon.

Use 14 oz of tomato sauce or crushed tomatoes.

Prepare the Trinity: dice 1 large green bell pepper, 2 celery ribs, and 1 medium onion.

Slice 12 oz of andouille sausage into about 1/4 inch pieces.

Cut 1 pound of boneless, skinless chicken thighs into 4-5 pieces each.

Dry the chicken thighs with paper towels and season with 1 tablespoon of cajun spice.

Heat a 6-quart pot over medium heat and add a couple tablespoons of olive oil until shimmering.

Add the seasoned chicken thighs to the pot in batches, cooking for about 2 minutes on each side until browned.

Remove the chicken from the pot, leaving the fat in the pot.

Add the sliced andouille sausage to the pot and cook until browned, about 3-4 minutes.

Add the diced onion, bell pepper, and celery to the pot, sautéing until softened, about 5 minutes.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Add the tomato sauce, chicken stock, bay leaves, and oregano to the pot; bring to a boil.

Stir in the rice and return the chicken and sausage to the pot.

Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender.

Add the shrimp in the last 5 minutes of cooking, stirring until cooked through.

Remove the bay leaves and fluff the rice with a fork before serving.

Garnish with chopped green onions and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens