Chicken and Sausage Jambalaya 🍛
One pot of smoky sausage, tender chicken, and Creole-spiced rice that gets better with every scoop.
Ingredients (serves 6)
- 1 lb chicken thighs
- 12 oz sausage
- 2 cups rice
- 1 onion
- 1 bell pepper
- 3 stalks celery
- 4 cloves garlic
- 1 can crushed tomatoes
- 3 cups chicken stock
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 2 bay leaves
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Try AnychefInstructions
- 1
Cut the chicken into bite-size pieces and slice the sausage into coins.
- 2
Brown the sausage in a Dutch oven over medium-high heat, then add the chicken and cook 4 minutes until golden.
- 3
Add the diced onion, bell pepper, and celery, and cook 5 minutes until soft, then stir in the garlic, smoked paprika, and cayenne.
- 4
Stir in the rice to coat, then add the crushed tomatoes, stock, bay leaves, 1 tsp salt, and black pepper.
- 5
Bring to a boil, cover, drop the heat to low, and cook 20 minutes until the rice is tender.
- 6
Rest covered 5 minutes, discard the bay leaves, fluff, and serve with hot sauce.
