This authentic Creole Style Jambalaya is loaded with smoky andouille sausage, tender Cajun chicken, the classic Holy Trinity of vegetables, tomatoes, and perfectly seasoned rice that absorbs every bit of rich Louisiana flavor. It’s a one-pot Southern classic that’s perfect for feeding a crowd.

Ingredients:

0.5x

1x

2x

4x

 

•   1 lb andouille sausage (sliced)
•   1 lb chicken thighs (or chicken breasts)
•   paprika
•   garlic powder
•   salt
•   black pepper
•   onion
•   green bell pepper
•   celery
•   garlic paste
•   tomato paste
•   crushed tomatoes
•   Cajun seasoning
•   chicken stock
•   hot sauce (optional)
•   bay leaves
•   long grain white rice
•   green onions

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Slice the ANDOUILLE SAUSAGE into rounds.
2. Season the CHICKEN generously with PAPRIKA, GARLIC POWDER, SALT, and BLACK PEPPER.
3. Dice the ONION, BELL PEPPER, and CELERY.
4. Brown the SAUSAGE in a large Dutch oven or heavy pot. Remove and set aside.
5. Cook the seasoned CHICKEN in the rendered sausage drippings until browned on both sides. Remove, chop into bite-sized pieces, and combine with the sausage.
6. Sauté the HOLY TRINITY in the same pot until softened.
7. Stir in the GARLIC PASTE, TOMATO PASTE, CRUSHED TOMATOES, and CAJUN SEASONING.
8. Pour in the CHICKEN STOCK, then return the chicken and sausage to the pot.
9. Add HOT SAUCE if desired along with the BAY LEAVES.
10. Bring everything to a boil, then reduce to a simmer.
11. Add the RICE, stir well, bring back to a boil, then reduce to low.
12. Cover and cook until the rice is tender and has absorbed the flavorful broth.
13. Remove the BAY LEAVES, fluff the jambalaya, and stir in sliced GREEN ONIONS.
14. Serve hot and enjoy.

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