Spicy and Flavorful Jambalaya with Andouille Sausage

This mouthwatering Jambalaya with Andouille Sausage is a classic Southern dish that combines flavorful spices, tender chicken, and smoky andouille sausage, all mixed with rice and vegetables. It's a one-pot meal that is perfect for family dinners or entertaining guests. With a preparation time of just 45 minutes, you can enjoy a taste of Louisiana right in your own home.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup long grain rice
• 2 cups chicken broth
• 1 tablespoon creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
3. In the same pot, add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside.
4. In the remaining oil, add the diced onion, bell peppers, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Add the diced tomatoes, rice, chicken broth, creole seasoning, dried thyme, paprika, cayenne pepper, bay leaf, salt, and black pepper to the pot. Mix well to combine.
6. 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.
7. Stir in the cooked sausage and chicken, and cook for an additional 5 minutes to heat them through.
8. Remove the bay leaf and garnish with fresh parsley before serving.
9. Serve hot and enjoy!

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