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chicken and sausage jambalaya

Chicken and Sausage Jambalaya

Our Test Kitchen developed this jambalaya recipe as a quick dish you can whip up on a busy weeknight.


- 1 lb chicken breast, cubed

- 1 lb Andouille sausage, sliced

- 1 onion, chopped

- 1 green bell pepper, chopped

- 3 cloves of garlic, minced

- 1 cup long grain rice

- 2 cups chicken broth

- 1 can diced tomatoes

- 1 tbsp olive oil

- 1 tsp Cajun seasoning

- 1 tsp dried thyme

- 1 tsp dried oregano

- Salt and pepper, to taste


1. In a large pot, heat the olive oil over medium-high heat.


2. Add the chicken and sausage to the pot and cook until browned, about 5-7 minutes.


3. Add the onion, bell pepper, and garlic to the pot. Cook for another 3-4 minutes, until the vegetables are softened.


4. Season the mixture with Cajun seasoning, thyme, oregano, salt, and pepper. Stir to combine.


5. Add the rice, chicken broth, and diced tomatoes to the pot. Stir well.


6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the rice is fully cooked.


7. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.


8. Fluff the jambalaya with a fork and serve hot. You can garnish with fresh parsley or green onions, if desired.


Enjoy your delicious and flavorful Chicken and Sausage Jambalaya!

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