Dinner · 45 min · american

Chicken and Sausage Jambalaya

✓ 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.

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