Ingredients (~6 servings)
- 1 Tbsp canola oil
- ~12 oz andouille sausage, sliced into 1/2″ rounds
- 1 1/2 lbs boneless skinless chicken thighs, trimmed and cubed
- 1 medium onion, diced (~1 cup)
- 1 large green bell pepper, diced (~1 cup)
- 3 stalks celery, diced (~1 cup)
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 bay leaf
- 2 cans (14 oz each) fire-roasted diced tomatoes
- 2 cups chicken broth
Brown the Sausage and Chicken
Heat the oil in a Dutch oven over medium heat.
Add the sausage slices and brown them for ~3-4 minutes per side until they get some good color. The fat will start rendering out, which is what you want.
Remove the sausage to a paper towel-lined plate.
Add the cubed chicken thighs to the same pot – don’t crowd them or they’ll steam instead of brown. Work in batches if needed.
Brown the chicken for ~5-6 minutes, turning occasionally until all sides have some color. Remove to the same plate as the sausage.
Cook the Holy Trinity
Add the diced onion, bell pepper, and celery to the Dutch oven – there should be enough rendered fat from the sausage and oil to cook these.
Cook for ~6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
During the last minute, stir in the minced garlic and all the spices (thyme, salt, paprika, oregano, cayenne, black pepper, and bay leaf).
You’ll smell the spices bloom – that’s your cue that they’re ready.
Simmer Everything Together
Add the canned tomatoes, chicken broth, browned chicken, and sausage back to the Dutch oven.
Bring to a boil, then reduce heat to low and let it simmer for at least 30 minutes. Stir occasionally to prevent sticking.
The chicken should be tender and the flavors should meld together. If it looks like it’s getting too thick, add a splash more broth.
Remove the bay leaf before serving.
Chicken and Sausage Jambalaya
Ingredients
Ingredients (~6 servings)
- 1 Tbsp canola oil
- ~12 oz andouille sausage sliced into 1/2″ rounds
- 1 1/2 lbs boneless skinless chicken thighs trimmed and cubed
- 1 medium onion ~1 cup, diced
- 1 large green bell pepper ~1 cup, diced
- 3 stalks celery ~1 cup, diced
- 3 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 bay leaf
- 2 cans fire-roasted diced tomatoes 14 oz each
- 2 cups chicken broth
Instructions
- Heat oil in Dutch oven over medium heat.
- Brown sausage 3-4 minutes per side, then remove to plate.
- Brown chicken in batches 5-6 minutes until colored on all sides, then remove to plate.
- Add onion, bell pepper, and celery to pot and cook 6-8 minutes until softened.
- Stir in garlic and all spices during last minute of cooking.
- Add tomatoes, broth, chicken, and sausage back to pot.
- Bring to boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
- Remove bay leaf before serving.
