Chicken and Andouille Sausage Jambalaya



as needed olive oil

1 medium yellow onion small diced

1 medium green bell pepper small diced

2 stalks celery small diced

6 oz sliced andouille

8 oz cherry or grape tomatoes quartered

1 lb. boneless skinless chicken cubed

1 cup brown rice

3 cups chicken stock

1 tbsp cajun seasoning

1 tsp dried thyme

1 tsp dried oregano

1 oz minced garlic

1 each bay leaf

8 oz tomato juice

salt and pepper as needed


In a large pot or dutch oven, heat a few tablespoons of olive oil. Add in the Andouille. Cook the sausage until it starts to brown and then add in the chicken. Season the chicken and sausage with the Cajun seasoning and continue to cook. After a few minutes add in the celery, onion, and pepper, allow the vegetables to soften slightly. Add in the garlic and tomatoes and mix well. Cook for a few minutes and add in the brown rice, mix well, and add in the chicken stock. Add in the dried oregano and thyme as well as the bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until the rice is fully cooked. Keep stirring! Finish the jambalaya with the tomato juice and salt and pepper. Serve

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