Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 pound Andouille sausage, sliced
Instructions
- Step 1: Season the chicken with Cajun seasoning. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Step 2: Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Step 3: Stir in diced tomatoes, rice, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through.
- Step 4: Stir in the cooked chicken and sliced Andouille sausage. Cook until heated through, about 5 minutes.
- Step 5: Let stand for 5 minutes before serving.
Notes
- For best flavor, store leftover Jambalaya in an airtight container in the refrigerator for up to 3 days.
- Reheat Jambalaya gently on the stovetop with a splash of broth to prevent drying, or microwave in short bursts.
- Serve your Cajun Chicken Jambalaya with a dollop of sour cream or a sprinkle of fresh parsley for added richness and color.
- Don't skip browning the chicken! This step develops a deep, savory flavor that infuses the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American