Chicken Jambalaya with Andouille

  • Yield 4 servings


6 -- chicken thighs, boneless and skinless, cut into 1-inch chunks
2 teaspoons canola oil
1 cup andouille sausage, chunked
1 -- onion, chopped
1 -- celery stalk, chopped
1 -- green pepper, chopped
1/2 teaspoon cayenne pepper
1 teaspoon thyme, minced
1 teaspoon oregano, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves cloves garlic, minced
1 can 14 ounce can whole, peeled plum tomatoes, with juice
1 can 14 ounce whole can tomato sauce
2 cups chicken broth
4 -- scallions, chopped
1 cup long grain rice


  1. In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more minutes.  
  2. Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to  a simmer; reduce heat to very low, cover and cook for 20 minutes



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