Chicken & Sausage Jambalaya

Chicken and Sausage Jambalaya
5
(1)

Hands down the best sugar cookies ever created.

Ingredients

Marinade

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp dried minced onion
  • 1/2 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp lemon juice
  • Tbsp enough olive oil to make a paste about 1

Meal

  • 2 Tbsp Olive oil
  • 1+ link of andouille sausage sliced into 1/4″ slices
  • 1-2 lb chicken thighs (4-6 Thighs)
  • 1 medium yellow onion diced
  • 1 Green Bell Pepper diced
  • 2 Celery stalks diced
  • 1/4 tsp cayenne pepper Spicy
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 cup DRY long-grain rice
  • 2 1/4 cup chicken stock or broth
  • Sliced green onions for garnish

Cooking Instructions

Temperature: 350 Degrees

Time: 60 Minutes

  1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
  2. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
  3. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin. Transfer chicken to plate with the sausage.
  4. Lower heat to MED-LOW and add in chopped vegies. Saute for about 2-3 minutes, until softened.
  5. Add rice and chicken stock and spices, give it a stir, and let simmer for 1 minute.
  6. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
  7. Bake covered for 35 minutes.
  8. Remove cover and bake until liquid is absorbed into the rice. (10-15 mins)
  9. Add green onions to top.

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.