Andouille Sausage and Chicken Jambalaya
What better way to show love through food than with a bowlful of hearty and flavorful jambalaya?
Andouille Sausage and Chicken Jambalaya
Ingredients
- 10 oz. Andouille sausage, sliced
- 1 lb. chicken breast, 1’ cubes
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 jalapeños, seeded and diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 (14.5 oz.) can crushed tomatoes
- 1 1/2 cup jasmine rice
- 3 cups chicken broth
- 1 tablespoon smoked paprika
- Kosher salt, hot sauce, and freshly cracked black pepper, to taste
Preparation
- Heat the butter and oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. add andouille sausage. Cook sausage until it starts to caramelize on the outside, 4 - 5 minutes each side.
- Remove sausage from pan to a large bowl.
- Season chicken cubes with salt and pepper. Add the chicken to the pot and sear for 2 - 3 minutes on four sides. We're looking for the majority of the chicken to brown and caramelize.
- Remove chicken to sausage bowl, then add onion, celery, peppers, and garlic. Sear vegetables until they start to brown, around 8 - 10 minutes. Season with salt and pepper.
- Add diced tomato, rice, broth, paprika and Worcestershire sauce to the pot and bring to a boil.
- Reduce heat to low and simmer the jambalaya. Taste for seasoning, then add cooked chicken and sausage with juices. Let rice cook for 20 - 25 minutes or until tender.
- Serve with lemon juice and extra hot sauce. Enjoy!