One-Pot Chicken And Sausage Jambalaya Recipe

Name: One-Pot Chicken And Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 lb smoked andouille sausage, sliced 1/8 inch thick; 1 1/4 lbs boneless skinless chicken thighs, trimmed of fat and cubed; 1 yellow onion, chopped; 8 ounces tasso, cut into 1/2-inch cubes; 3 cloves tablespoons minced garlic; 1 tablespoon chopped fresh thyme; 3 bay leaves; 1 teaspoon fresh ground black pepper; 1 teaspoon red pepper flakes; 2 cups long-grain white rice; 4 cups unsalted chicken stock; 1 teaspoon Kitchen Bouquet; kosher salt; 5 scallions, thinly sliced; hot sauce, for serving

Servings: persons

1 tablespoon vegetable oil
1 lb smoked andouille sausage, sliced 1/8 inch thick
1 1/4 lbs boneless skinless chicken thighs, trimmed of fat and cubed
1 yellow onion, chopped
8 ounces tasso, cut into 1/2-inch cubes
3 cloves tablespoons minced garlic
1 tablespoon chopped fresh thyme
3 bay leaves
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
2 cups long-grain white rice
4 cups unsalted chicken stock
1 teaspoon Kitchen Bouquet
kosher salt
5 scallions, thinly sliced
hot sauce, for serving

1
Heat a large Dutch oven over medium-high heat. Add oil and sausage and cook, stirring occasionally, until very well browned, about 10 minutes. Add the chicken cubes and continue to cook, stirring frequently, until the chicken is browned and cooked through, about 5 - 10 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
2
Add the ham, garlic, thyme, bay leaves, black pepper and red pepper flakes and cook until fragrant, about 2 minutes. Add the white rice and stir to coat the grains with the rendered fat and spices. Continue to cook, stirring constantly, until the rice is translucent, then add the chicken broth, Kitchen Bouquet and kosher salt.
3
Bring the broth to a simmer while stirring constantly to prevent any rice from sticking to the bottom of the pot. Once the liquid begins to simmer, reduce the heat to low, cover, and cook until the rice is tender, about 25 minutes. Remove from the heat and stir to fluff the rice. Remove the bay leaves and season to taste with salt. Garnish with the scallions and hot sauce.

1031

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 lb smoked andouille sausage, sliced 1/8 inch thick, 1 1/4 lbs boneless skinless chicken thighs, trimmed of fat and cubed, 1 yellow onion, chopped, and more.

Yes, One-Pot Chicken And Sausage Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Chicken And Sausage Jambalaya

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