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+ servings

Jambalaya

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 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

Nutrition Facts
Jambalaya
Amount per Serving
Calories
833
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
21
g
Cholesterol
 
170
mg
57
%
Sodium
 
2747
mg
119
%
Potassium
 
1266
mg
36
%
Carbohydrates
 
41
g
14
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
55
g
110
%
* Percent Daily Values are based on a 2000 calorie diet.