Chicken and Sausage Jambalaya

A one-pot Louisiana rice dish loaded with chicken, smoked sausage, and the Cajun holy trinity.

Ingredients

• 3 tablespoons vegetable oil
• 1 lb boneless chicken thighs, cut into chunks
• 1 lb andouille or smoked sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups long-grain rice
• 4 cups chicken stock
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 2 bay leaves

Salt and pepper, to taste

• 1/2 cup sliced green onions

Directions

1. Heat the oil in a large heavy pot and brown the chicken and sausage; remove and set aside.
2. Add the onion, bell pepper, celery, and garlic and cook until softened, about 8 minutes.
3. Stir in the tomatoes, Cajun seasoning, cayenne, and bay leaves.
4. Add the rice and stir to coat, then pour in the stock and return the meat to the pot.
5. Bring to a boil, then reduce heat, cover, and simmer 25 minutes until the rice is tender and the liquid absorbed.
6. Discard the bay leaves, fluff the rice, fold in the green onions, and season to taste.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who delighted in Louisiana’s one-pot traditions.