Easy Chicken & Sausage Jambalaya
This easy jambalaya is a one-pot meal filled to the brim with flavor, comfort, and soul! It comes together in about an hour, so it’s an ideal way to pull together a hearty dinner on a busy night.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts cut into bite-size pieces
- 1 pound andouille or smoked sausage cut into 1/2-inch pieces
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 cloves garlic minced
- 3 (14.5 oz) cans diced tomatoes
- 1 cup chicken broth
- 1 (6 oz) can tomato paste
- 1 teaspoon pepper sauce
- 1 bay leaf
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1-1/2 cups uncooked rice white, long grain
Instructions
- Cut chicken breasts into bite-sized pieces (about 1-inch) and season with a little salt & pepper
- Heat vegetable oil in a heavy, 5-qt pot over med-high heat
- Add chicken and brown on all sides (not until fully cooked, just until caramelized) then remove it from the pan
- Add sausage and brown on all sides; remove from pan
- Add celery, onion, green pepper, and garlic to the pan; stirring frequently, cook until tender (about 8-10 minutes)
- Stir in tomatoes, chicken broth, tomato paste, pepper sauce, spices, and rice; bring to a simmer
- Reduce heat to low, cover and simmer for about 40 minutes or until rice is tender. (To keep rice from sticking to the bottom of the pan, keep heat low, and add additional chicken broth if needed.)
- Serve