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Creole Chicken and Sausage Jambalaya: 1 Amazing Pot

Creole Chicken and Sausage Jambalaya
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A vibrant and flavorful one-pot Creole Chicken and Sausage Jambalaya, packed with tender chicken, savory sausage, and fluffy rice, all simmered in a rich, spicy Cajun-seasoned broth. This easy-to-make dish is perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups uncooked white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • 2 green onions, chopped (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and sausage and cook until browned. Remove chicken and sausage from the pot and set aside.
  2. Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes, chicken broth, rice, thyme, oregano, and cayenne pepper. Bring the mixture to a boil.
  4. Return the chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Season with salt and black pepper to taste.
  6. Garnish with chopped green onions before serving.

Notes

  • For a milder flavor, reduce the amount of cayenne pepper.
  • You can substitute chicken breast for chicken thighs if preferred.
  • Feel free to add other vegetables like celery or corn.

Nutrition

Find it online: https://sundayflavor.com/creole-chicken-and-sausage-jambalaya-one-pot/