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