Chicken and Sausage Jambalaya
A classic chicken and sausage jambalaya is an easy, flavorful, one-pot meal!
Servings 8 people
Calories 463kcal
Equipment
Ingredients
- 2 tablespoons butter, divided
- 1 lb. andouille sausage, sliced into rounds
- 3 celery stalks, chopped (about 1 cup)
- 1 medium green bell pepper, seeded and chopped (about 1 cup)
- 1 small yellow onion, chopped (about 1 cup)
- 2 large cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 2 cups uncooked long grain white rice
- 2 tablespoons tomato paste
- 5 cups chicken broth
- 1 (28 ounce) can whole tomatoes, drained
- 2 cups cooked, shredded chicken
- 4 sliced green onions, divided
Instructions
- Preheat oven to 350°F. In a large Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring, until browned, about 5-7 minutes.
- Add the remaining 1 tablespoon of butter to the pot with the sausage and drippings. When the butter melts, add the celery, bell pepper, and onion. Cook, stirring, until the vegetables start to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1-2 minutes. Reduce the heat to medium. Stir in the salt, thyme, oregano, paprika, cayenne pepper, and black pepper. Cook and stir for 1 minute. Add the rice and tomato paste. Cook, stirring constantly, until the rice is toasted, about 2-3 minutes. Add the broth and tomatoes, using your hands or a wooden spoon to break up the tomatoes as you stir them into the pot. With the same wooden spoon, scrape up any browned bits from the bottom of the pot. Increase the heat to high, and bring the liquid to a boil. Stir in the chicken and half of the green onions. Remove from the heat.
- Cover the Dutch oven with a lid. Bake until the rice is tender, about 25-30 minutes. Let stand for 5 minutes. Fluff with a fork. Garnish with remaining scallions and serve!
Notes
- Use a cast iron Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pot. You can also transfer the Dutch oven directly from the stovetop to the oven, while the tight-fitting lid traps moisture.
- This recipe calls for cooked, shredded chicken. I typically use the meat from a store-bought rotisserie chicken, but you can also use leftovers from a previous meal, store-bought pulled chicken, or brown about 1 lb. of raw, diced, boneless, skinless chicken breasts or boneless, skinless chicken thighs in the pot with the sausage.
- Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
- The cooking time will vary depending on your individual oven and on the pot that you use. You’ll know it’s done when the rice is tender. Do not overcook the rice or it will become mushy.
- Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more broth or water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.
Nutrition
Serving: 1/8 of the recipe | Calories: 463kcal | Carbohydrates: 43g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 1394mg | Potassium: 517mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg