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Chicken and Sausage Jambalaya

Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

  • 1 tbsp oil
  • 1 lb smoked sausage
  • 2 lb chicken thighs, boneless, skinless, chopped
  • 1 tsp cajun seasoning blend
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp garlic granulated
  • 20 oz frozen onion/ 2 yellow onions large, diced
  • 10 oz frozen bell pepper/ 2 medium pepper
  • 2 stalks celery, diced
  • 5 large cloves garlic
  • 2 cups jasmine rice, rinsed
  • 3 cups broth

Instructions

  • Heat oil to medium high in oven safe 8 quart pot with lid, add sausage, cook until browned.
  • Move sausage to a bowl.
  • Add chicken, sear on all sides, add to bowl with sausage.
  • Turn heat to medium, add onions, peppers, and celery.
  • Allow to cook for 30-45 minutes stirring regularly to brown without burning, use water a few ounces at a time as needed to prevent sticking and burning.
  • Then, add garlic and seasonings.
  • Preheat oven to 300.
  • Cook for an additional 10-15 minutes until all vegetables are dark brown.
  • Bring heat to medium high, add broth, bring to simmering boil.
  • Stir in rice. Layer chicken and sausage on top.
  • Cover and put in oven for 1 hour.
  • Serve hot with white beans or green beans.