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Chicken and Sausage Jambalaya

This is basically a weeknight version of jambalaya that skips the rice and focuses on getting deep flavors from browning the meat properly. It's wicked simple and makes enough for leftovers without being a massive batch.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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.