American · Dinner
Jambalaya
Louisiana one-pot rice dish combining browned chicken thigh, smoked andouille sausage, and the holy trinity of onion, bell pepper, and celery. Everything simmers with tomato, Cajun spices, and long-grain rice until the liquid absorbs. Finished with scallion and served hot straight from the pot.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
732Calories
47.3gProtein
31.5gFat
63.2gCarbs
6.4gSugar
3.6gFiber
1265mgSodium
238mgChol
9.4gSat Fat
685mgPotassium
95mgCalcium
3.2mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into chunks, slice andouille, dice onion, bell pepper, and celery, mince garlic, and slice scallion.
2
Sear
Heat oil in a heavy pot over medium-high, brown chicken and andouille five minutes until deeply coloured and sausage renders its fat.
3
Sauté
Add onion, bell pepper, and celery and cook over medium six minutes until onion turns translucent, then stir in garlic, smoked paprika, cayenne, and thyme one minute.
4
Simmer
Add canned tomatoes, rice, chicken stock, and bay leaf, bring to a boil then drop to low, cover, and cook twenty minutes until absorbed.
5
Rest
Keep the covered pot off heat five minutes.
6
Plate
Discard bay leaf, fold through scallion, season with salt and pepper, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 5 oz140g andouille sausage
- 2 tbsp30ml vegetable oil
- 1 cup150g onion
- 1 cup120g bell pepper
- 2/3 cup80g celery
- 4 cloves4 cloves garlic
- 6 oz170g canned tomatoes
- 2/3 cup130g long-grain white rice
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 22 scallion
- Salt and black pepper to taste
