Chicken and Sausage Jambalaya - Cajun Jambalaya is full of Andouille Sausage, Chicken, the Holy Trinity, and has all of the flavors of an authentic Louisiana recipe! This is a easy one-pot meal that everyone Loves.
Leftover Jambalaya will last for up to 4-5 days if stored in an airtight container in the refrigerator or up to 4-6 months in the freezer.
INGREDIENTS
- 2 Tbsp. Olive Oil, divided
- 1.5 lbs. Chicken cut into 1 inch pieces
- 3 - 4 Andouille link sausage cut into ½-inch slices
- 2 cups Sweet Onion finely chopped
- 1 cup Celery finely chopped
- 1 cup Green Bell Pepper finely chopped
- 2 cloves Garlic crushed or 2 tbsp minced Garlic
- 4 tsp Creole Kick (creole seasoning)
- 1 Tbsp. Worcestershire sauce
- 6 oz. can Tomato Paste
- 15 oz. can Diced Tomatoes with juice
- 2 ½ cups Long Grain White Rice
- 4 ½ - 5 cups Chicken Broth
- Fresh Parsley for garnish
If you don't have Creole Kick or a Creole seasoning you can use the following seasonings
- 1 tsp. Thyme, dried
- 1 tsp. Basil, dried
- ¼ tsp. Cayenne Pepper
- 1 ½ tsp. salt
- 1 tsp. Pepper divided
Now that you have the one pot way of cooking it; how about we look at the Instant Pot way...
Lastly, here is a version for all those Shrimp lovers out there!
One-Pot Cajun Jambalaya!
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 11 ounces fully-cooked andouille sausage, sliced
- 2 tablespoons Cajun seasoning or make your own
- 1 yellow onion, diced
- 2 green bell pepper, deseeded and diced
- 2 ribs of celery, diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 ½ cups uncooked long grain white rice, rinsed
- 1 bay leaf
- 1 (15-ounce can) crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 pound large shrimp (in the 16-20 count range), peeled and deveined
- sliced green onions and chopped parsley for garnish
