Chicken and Sausage Jambalaya

20 mins
Serves 1
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Directions

  1. 1In an enameled cast iron pan, cook Andouille sausages until nicely browned and set aside.
  2. 2In the same skillet, add the chicken thighs and all purpose seasoning. Cook for a few minutes and remove.
  3. 3Reduce heat to medium, add green bell peppers, onions, and celery.
  4. 4Add garlic, tomato paste, and crushed tomatoes.
  5. 5Mix in 1/2 cup of rice.
  6. 6Add the cooked sausage and chicken back to the pan.
  7. 7Add chicken broth and season with Zatarain's jambalaya seasoning.
  8. 8Mix everything to combine and bring to a boil.
  9. 9Turn heat down to low, cover and let it cook for an additional 12 minutes. Turn off heat and let it fluff.
  10. 10Top with green onions.

Ingredients

  • 1 lb Andouille sausages
  • 1 lb Chicken thighs
  • 1 tbsp All purpose seasoning
  • 1 cup Green bell pepper
  • 1 cup Onion
  • 1 cup Celery
  • 2 tbsp Garlic
  • 2 tbsp Tomato paste
  • 1 can Crushed tomatoes
  • 0.5 cup Rice
  • 2 cup Chicken broth
  • 1 tbsp Zatarain's jambalaya seasoning
  • 1 handful Green onion

Equipment

enameled cast iron panwooden spoonlarge metal spoon