Dinner · 45 min · american

Chicken and Sausage Jambalaya

Weeknight-friendly American cooking: Chicken and Sausage Jambalaya comes together in 45 minutes with chicken thighs, andouille sausage, and not much else. Each serving lands at 772 calories with 62g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken thighs
• 3 oz Andouille sausage
• 3/4 cup Long grain rice
• 1/2 Bell pepper
• 1/2 cup Crushed tomatoes
• 1 tbsp Cajun seasoning

Steps

1. Season the chicken thighs with half the Cajun seasoning. Heat a drizzle of oil in a large Dutch oven or heavy pot over medium-high heat.
2. Brown the sausage and chicken 5-6 minutes, until golden at the edges. Set them aside.
3. In the same pot, sauté the diced bell pepper 3 minutes, then stir in the rice and the remaining Cajun seasoning. Toast 1-2 minutes until the rice smells nutty.
4. Add the crushed tomatoes and 1 1/2 cups of water, stirring and scraping up the browned bits from the bottom.
5. Nestle the meats back in, bring to a boil, then cover, reduce to low, and simmer 20-22 minutes. No peeking for the first 15 minutes.
6. Turn off the heat and rest, covered, 5 minutes. Fluff with a fork. The rice should be tender with no crunch left.
7. Taste for salt and serve in wide bowls.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes