Chicken & Andouille Jambalaya Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the onion, green bell pepper, celery, and garlic. Cut the chicken thighs into bite-sized pieces and slice the Andouille sausage.

2. 2

   Sauté the Vegetables

   In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion, green bell pepper, and celery. Sauté for about 5 minutes until softened.

3. 3

   Cook the Meats

   Add the minced garlic, chicken, and Andouille sausage to the skillet. Cook until the chicken is browned on all sides, about 7-10 minutes.

4. 4

   Add the Rice and Seasonings

   Stir in the rice, diced tomatoes (with juice), cayenne pepper, paprika, salt, and black pepper. Mix well.

5. 5

   Add the Broth

   Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and has absorbed the liquid.

6. 6

   Finish and Serve

   Remove from heat and let it sit covered for 5 minutes. Fluff the jambalaya with a fork, garnish with chopped parsley, and serve hot.