Chicken and Andouille Sausage Jambalaya
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 green pepper, chopped
1 1/2 cups uncooked white rice
1 6oz can tomatoes paste
5 cups chicken broth
1 can diced tomatoes
1/2 tbsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp cajun seasoning
1 lb skinless boneless chicken thighs, cut into cubes
4 andouille sausage links, sliced
4 tbsp olive oil
Cut chicken into nice size cubes and season with 1 tbsp of cajun season, garlic and onion powder, set to the side. In a large pan or pot, heat 2 tbsp of oil over medium-high heat, then in chicken and until chicken is cooked all the way through, about 6-7 minutes. Remove chicken from the pan and set aside. In the same pan, add in the andouille sausage and cook until its brown, then remove sausage from pan and set aside.
Add in the rest of the oil to the pan, then add in onion, celery and green peppers. Cook until soft, about 5 minutes. Then add in garlic and the remaining cajun season and cook until fragrant.
Once fragrant, add in tomato paste and diced tomatoes and cook until it’s well combine. Then add in rice and cook until rice is toasted, then add in chicken broth, chicken and sausages.
Turn down the heat to medium-low, cover with a lid and cook for about 15-20 minutes or until rice is done and all the juices are gone.
Remove from heat and let cook for 5 minutes.
Optional: can be serve with corn bread and a side of greens.