Skip to content

Chicken and Andouille Jambalaya

2 Tbsp olive oil
8 ounces andouille sausage, cut into 1/4 inch slices
3 cups finely chopped red bell pepper (about 3 whole peppers)
3 cups finely chopped yellow onion (about 2 whole onions)
2 cups finely chopped celery (about 4-5 stalks)
2 bay leaves
2 1/2 cups chopped boneless chicken breast (about 3 breast halves)
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 1/2 tsp finely chopped jalapeno pepper
1/2 tsp freshly ground black pepper
1/8 tsp ground red pepper flakes
3 garlic cloves, minced or pressed
1/2 cup tomato puree/sauce
3 cups low-sodium chicken broth (about 2 cans)
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer until rice is cooked (can take anywhere from 20 minutes to an hour depending on the rice). Discard bay leaves. Stir in green onions. Check for seasoning.

Published inRecipesSoups