Chicken and Sausage Jambalaya

Ingredients - Serves 6

• Green onions - 4, sliced (for garnish)
• Salt and pepper - To taste
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Cajun seasoning - 2 tablespoons
• Long-grain white rice - 2 cups
• Chicken broth - 3 cups
• Diced tomatoes - 1 can (14.5 ounces)
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Andouille sausage - 12 ounces, sliced
• Chicken thighs - 6, boneless and skinless, cut into bite-sized pieces

Let's Get Started

1. Heat a large pot or Dutch oven over medium heat.
2. Add the chicken and sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste, diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Stir in the cooked chicken and sausage. Cook for an additional 5 minutes to heat through.
7. Remove the bay leaf before serving.
8. Garnish with sliced green onions.
9. Serve hot and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 450
• Fat: 15g
• Carbs: 40g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g