New Orleans Jazz Jambalaya

Name: New Orleans Jazz Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb andouille sausage, sliced into rounds; 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 medium yellow onion, finely diced; 1 medium green bell pepper, chopped; 2 stalks celery, sliced; 3 cloves garlic, minced; 1 cup long-grain white rice; 2 cups chicken broth; 1 can (14.5 oz) crushed tomatoes; 1 tablespoon Cajun seasoning; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 2 stalks green onion, sliced for garnish

4 servings

Prep: 20 minutes

Cook: 35 minutes

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#comfort-food #one-pot #spicy #hearty

Ingredients Index

1 Lb Andouille Sausage, Sliced Into Rounds 1 Lb Boneless Skinless Chicken Thighs, Cut Into 1-inch Pieces 1 Medium Yellow Onion, Finely Diced 1 Medium Green Bell Pepper, Chopped 2 Stalks Celery, Sliced 3 Cloves Garlic, Minced 1 Cup Long-grain White Rice 2 Cups Chicken Broth 1 Can (14.5 Oz) Crushed Tomatoes 1 Tablespoon Cajun Seasoning

Ingredients

1 lb andouille sausage, sliced into rounds
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, finely diced
1 medium green bell pepper, chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 can (14.5 oz) crushed tomatoes
1 tablespoon Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 stalks green onion, sliced for garnish

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Instructions

1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2Add the sliced andouille sausage and chicken pieces, browning them for about 5-7 minutes until cooked through. Remove the meat from the pot and set aside.
3In the same pot, add the onion, bell pepper, and celery (the 'holy trinity' of Creole cooking). Sauté for 5 minutes until the vegetables are softened.
4Add the garlic and cook for 1 minute until fragrant.
5Stir in the rice, ensuring it is coated in the oil and vegetable juices.
6Pour in the chicken broth and crushed tomatoes. Add the Cajun seasoning, oregano, salt, and cayenne pepper.
7Return the chicken and sausage to the pot. Bring the mixture to a boil.
8Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
9Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with green onions, and serve.