Chicken Jambalaya with Andouille

  • Yield: 4 servings


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