chicken and andouille sausage jambalaya

Jambalaya is high on our list when serving a crowd or on a cold blustery day. There’s nothing better than looking outside and seeing the snow and staying inside and making a big pot of jambalaya. Jambalaya is so easy to make and is a one pot meal. We leave the seafood out because many people can’t eat seafood. So this recipe uses chicken breasts and sausage. The andouille sausage is spicy so, if you can’t do spicy – substitute mild Italian sausage for the andouille! Either way you have a winner!

chicken and andouille sausage jambalaya

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• Author: Salt and Share
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Dishes
• Cuisine: Southern

Ingredients

• 3 tablespoons olive oil
• ⅔ cup celery, chopped
• 1 white onion, diced
• 1 red bell pepper, diced
• 2 green bell peppers, diced
• 1 jalapeno pepper, diced
• 4 cloves garlic, minced
• 5 boneless chicken breasts cutlets, cut into bite-sized pieces
• 1 lb andouille sausage, sliced into rounds (sub mild Italian sausage for less spice)
• 3 cups chicken broth
• 1 14 oz can crushed tomatoes
• 1 ½ cups basmati rice
• 1 bay leaf
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground white pepper
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon thyme

Instructions

1. Heat olive oil in 12 inch saute pan.
2. Add garlic, onion, celery, bell peppers, and jalapeno. Cook until soft.
3. Add sausage and chicken, and continue cooking until meat is cooked.
4. Add broth, tomatoes, rice, spices and bay leaf. Stir to combine.
5. Reduce heat to simmer, cover and cook 15-20 minutes, until rice is done.
6. Remove bay leaf, season with salt and pepper. Serve and enjoy!