Main
Chicken and Sausage Jambalaya
45 minServes 4Nutri-Score C€€
C
45 min
45 minChicken and Sausage Jambalaya
what you need
Ingredients
andouille sausage (sliced)Meat300 g- chicken thighs (cut into pieces)Meat500 g
all-purpose seasoning (to taste)Spices2 g
bell pepper (diced)Produce1 piece
onion (diced)Produce1 piece- celery (diced)Produce2 pieces
garlic (minced)Produce3 pieces
tomato pastePantry30 g
crushed tomatoesPantry100 g
long grain rice (rinsed)Grains100 g- chicken brothPantry250 ml
- green onion (sliced)Produce2 pieces
- cooking oilPantry15 ml
per serving
Nutrition
369kcal
- Carbs
- 26 g
- Proteins
- 24 g
- Fat
- 19 g
what you’ll use
Tools
Dutch oven
Spatula
step by step
Method
- Step 1
Brown the sausage
- Heat the oil in an enameled cast iron pan over medium-high heat.
- Add the sliced sausage and cook until nicely browned.
- Remove the sausage and set aside.
- Step 2
Sear the chicken
- Add the cut chicken thighs to the same pan.
- Season with the all-purpose seasoning and cook for a few minutes.
- Remove the chicken and set aside.
- Step 3
Cook the Holy Trinity
- Reduce the heat to medium.
- Add the bell pepper, onion and celery and cook until softened.
- Stir in the garlic, tomato paste and crushed tomatoes.
- Step 4
Add rice and liquids
- Mix in the rice and let everything come together.
- Return the sausage and chicken to the pan.
- Pour in the chicken broth and season very well, then stir to combine.
- Step 5
Simmer the jambalaya
- Bring everything to a boil.
- Turn the heat down to low, cover and cook until the rice is tender.
- Turn off the heat and let everything fluff.
- Step 6
Finish and serve
- Fluff the jambalaya with a spatula.
- Top with sliced green onion and serve hot.
most cooked first