Description
A comforting blend of chicken, turkey sausage, and spices, this Jambalaya is a warm invitation to gather around the table with family.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 12 oz turkey andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes with juices
- 2 green onions, sliced for garnish
- 2 tbsp fresh parsley, chopped for garnish
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 tsp kosher salt plus more to taste
- 2 bay leaves
- 1/2 tsp hot sauce (optional)
- 1 tbsp butter (optional, for finishing)
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Pat the chicken pieces dry and season with salt and black pepper. Add to hot pot and sauté for 4-5 minutes until lightly browned on all sides; remove to a plate.
- In the same pot, add turkey andouille slices and sauté for 3-4 minutes until browned; remove and combine with reserved chicken.
- Add onion, bell pepper, and celery to the pot; sauté for 5 minutes until softened and translucent.
- Stir in garlic, smoked paprika, thyme, oregano, and cayenne, cooking for 1 minute until fragrant.
- Add diced tomatoes with juices, rice, and bay leaves; stir well to coat the rice and distribute spices evenly.
- Return chicken and sausage to the pot, pour in chicken broth, and bring to a gentle simmer.
- Reduce heat to low, cover tightly, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat, discard bay leaves, and taste to adjust seasoning with more salt, pepper, or hot sauce as desired.
- Top with sliced green onions and fresh parsley. Serve hot while steam rises from the bowl.
Notes
Use low-sodium broth to control the salt. A little patience with the rice brings out the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg