Chicken And Sausage Jambalaya

Bring the bold flavors of Louisiana to your table with this Chicken and Sausage Jambalaya, loaded with tender chicken, smoky sausage, fluffy rice, and perfectly seasoned vegetables. Every bite is hearty, savory, and packed with rich Creole spices, making it a comforting one-pot meal that’s full of irresistible flavor

INGREDIENTS:

• 500 grams Chicken Thigh, boneless
• 2 tbsp Light Olive Oil
• 1 large White Onion, chopped
• 3 cloves Garlic, chopped
• ¼ cup Celery, chopped
• 1 large Red Bell Pepper, chopped

Spices

• ½ tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Ground Oregano
• 1 tsp Onion Powder
• 1 tsp Dried Basil

• 500 grams Andouille Sausages
• 1 tbsp Tomato Paste
• ¾ cup Canned Dried Tomatoes
• 3 cups Jasmine Rice
• 4-5 cups Chicken Stock
• Fresh Thyme
• Salt & Pepper, to taste

PROCEDURE:

1. Using a big pan, heat the olive oil over medium heat. Add the chicken thighs and season them with salt and pepper. Brown the chicken for about 5 minutes. Transfer the chicken to a plate and set aside.
2. In the same pan, add the onions, garlic, celery, and bell pepper. Sauté them for about 3 minutes. Also add the spices like cayenne pepper, garlic powder, paprika, ground oregano, onion powder, and dried basil. Stir fry until fragrant.
3. Time to add the andouille sausages into the pan. Stir fry for a minute. Add the tomato paste and diced tomatoes. Stir it well. Lower the heat.
4. Add the rice into the pan. Give it a good stir.
5. Put the chicken back. Mix everything.
6. Slowly pour the chicken stock into the jambalaya. Mix it again.
7. Add some fresh thyme and season it with salt. Cover it and simmer for 15-20 minutes. Stir it occasionally.
8. Once cooked, transfer it to a serving dish and garnish it with some fresh thyme on top. Serve while hot.