Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: oil (for frying); 1 large onion (chopped into 1" pieces); 2 large celery (sliced into 1/2" pieces); 1 large red pepper (sliced into 1/2" pieces); 1 large yellow pepper (sliced into 1/2" pieces); salt and pepper (to taste); 3 tsp chopped garlic; 1 lb chicken thighs (boneless, skinless, chopped into 1" pieces); 1 lb Italian Sausage ((about 4 sausages)); 1/2 tsp paprika (smokey); 1 tsp oregano; 2 tbsp tomato paste; 2 cups chicken broth; 14.5 oz diced tomatoes (with juice); 1 cup rice (long grain, I used basmati); 1 tsp cajun seasoning; green onion (for garnish (optional))

I’ve done this recipe before. Apparently I put ketchup in it last time. Embarrassing, right? Well I’m fucking it up again this time, too. This version has no ketchup, but it does sub in hot Italian sausage over Andouille or another smoked sausage like Kielbasa, but hear me out! In Toronto at least, Andouille isn’t as easy to find and frankly hot Italian sausages are tasty AF. There’s at least some method to my madness this time around, instead of just squirting ketchup into everything like some kind of five year old eating Kraft Dinner.

On a related note, why not check out all my Kraft Dinner recipes.

Print Recipe

Jambalaya

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 833kcal

Ingredients

oil for frying
1 large onion chopped into 1" pieces
2 large celery sliced into 1/2" pieces
1 large red pepper sliced into 1/2" pieces
1 large yellow pepper sliced into 1/2" pieces
salt and pepper to taste
3 tsp chopped garlic
1 lb chicken thighs boneless, skinless, chopped into 1" pieces
1 lb Italian Sausage (about 4 sausages)
1/2 tsp paprika smokey
1 tsp oregano
2 tbsp tomato paste
2 cups chicken broth
14.5 oz diced tomatoes with juice
1 cup rice long grain, I used basmati
1 tsp cajun seasoning
green onion for garnish (optional)

Instructions

Heat oil in a large dutch oven on mdeium high til shimmering. Add sausages and brown on all sides- 5-8 minutes. Remove the sausages from the pot once browned, slice them on a bias and return them to the pot for another 2 minutes to brown the faces as well
Season the chicken liberally in salt and pepper. Once the sausages are done, remove them from the pot with a slotted spoon and set aside. Add the chicken, stirring to coat in sausage grease and cook until almost no longer pink. 3-5 minutes.
Remove the chicken from the pot with a slotted spoon and set aside.
Add the onions, peppers and celery and saute for 2-4 minutes til beginning to soften, then stir in the garlic and cook another 1-2 minutes until fragrant.
Add the tomato paste, cajun seasoning, paprika, oregano and stir to combine. Continue to saute on medium high for another 2-3 minutes until fully fragrant.
Add the tomatoes, chicken and sausage to the pot. Combine everything in the pot with a flat bottom spoon, scraping the bottom vigorously to get up all the tasty brown stuff (the fond).
Add the chicken broth and rice, then stir to fully combine. Bring the heat up to high until the liquid is boiling, then reduce to medium-low and simmer uncovered for 15 minutes or until the rice is done.
There should still be some liquid when you're done, remove the pot from the heat and the rice will continue to soak up the liquid. Serve garnished with fresh sliced green onion.

Nutrition