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Hearty Chicken and Andouille Sausage Jambalaya

This flavorful jambalaya combines smoky and spicy andouille sausage with tender chicken thighs, cooked with aromatic peppers, celery, and bold spices. The dish features a comforting, slightly sticky rice with caramelized edges and a rich, savory aroma that fills the kitchen, creating a warm, satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Andouille sausage sliced
  • 4 pieces Chicken thighs boneless, skinless, chopped
  • 1 1/2 cups Long-grain rice rinsed
  • 1 bell pepper Bell peppers chopped
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Thyme
  • 1/4 tsp Cayenne pepper adjust to taste
  • 4 cups Chicken broth preferably homemade
  • 1 can Diced tomatoes 14 oz, drained

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

  1. Heat your large pot over medium heat until it shimmers, then add a splash of oil. Toss in the sliced sausage and sear until browned and fragrant, about 4–5 minutes. Remove the sausage and set aside.
  2. Add the chicken thighs to the same pot, skin-side down if using skin-on, and brown for about 6–8 minutes until golden and cooked through. Turn as needed for even browning, then remove and set aside with the sausage.
  3. In the same pot, add chopped bell peppers and celery. Cook, stirring occasionally, until they soften and start to caramelize, about 5 minutes. The house will fill with a sweet, smoky aroma.
  4. Add minced garlic, smoked paprika, thyme, and cayenne to the vegetables. Cook for about 30 seconds until the garlic is fragrant and spices are well distributed, being careful not to burn the garlic.
  5. Stir in the rinsed rice, coating it thoroughly with the spices and vegetable mixture. Cook for 2 minutes until the rice turns slightly translucent and starts to toast, releasing a nutty aroma.
  6. Pour in the chicken broth and drained diced tomatoes. Bring everything to a gentle simmer, then nestle the browned sausage and chicken back into the pot, partially submerged in the liquid.
  7. Reduce the heat to low, cover the pot tightly, and let everything cook gently for about 25–30 minutes. Check after 20 minutes; if the rice absorbs the liquid too quickly, add a splash more broth.
  8. Uncover the pot, give everything a gentle stir to incorporate flavors and check the rice. It should be tender with a slightly sticky surface and caramelized edges. Let it sit off heat, uncovered, for 5 minutes to let the flavors meld.
  9. Fluff the rice carefully with a fork, mixing in the meats and vegetables. The dish should have a smoky aroma with bits of crispy rice edges for texture. Serve hot, straight from the pot, garnished with green onions if desired.

Notes

Feel free to adjust spice levels and add a splash of hot sauce for extra heat. The key is to embrace the imperfect, smoky, and hearty nature of this dish. It’s best enjoyed with friends and family, sharing stories around the table.