Chicken and Sausage Jambalaya
This one pot meal is full of good for you ingredients and flavor. It's sure to fill your belly and warm your soul with just a little kick of heat.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine American
- 4 cups long grain rice cooked
- 1 large green pepper diced
- 4 stalks of celery diced
- 1 medium onion diced
- 4 tablespoons olive oil divided
- 16 ounces chicken breast cubed and seasoned with salt and pepper
- 3 Andouille sausage links sliced into discs
- 1 can diced tomatoes
- 2 cups chicken stock
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon thyme
- Salt and pepper
- Dash of cayenne pepper if desired
If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.
Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.
Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.
Keyword Brown Rice, cast iron, chicken, jambalaya, one pot meals, sausage