Smoked Chicken and Andouille Sausage Jambalaya

Ingredients

• 8 oz smoked Andouille sausage
• 1 lb boneless skinless chicken thighs
• 1 cup long-grain white rice
• 14.5 oz canned diced tomatoes
• 1 cup onion, diced
• 0.5 cup green bell pepper, diced
• 0.5 cup celery stalks, diced
• 2 cup chicken broth
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• 3 cloves garlic, minced
• 1 bay leaf(optional)
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Add the diced onion, green pepper, and celery; sauté 5‑7 minutes until softened.

2. 2

   Stir in the minced garlic and Cajun seasoning; cook 1 minute until fragrant.

3. 3

   Add sliced Andouille sausage and brown the chicken thighs (cut into bite‑size pieces) for 4‑5 minutes, stirring occasionally.

4. 4

   Pour in the diced tomatoes (with juices) and chicken broth; bring to a gentle boil.

5. 5

   Stir in the rice, bay leaf if using, and reduce heat to low. Cover and simmer 25 minutes, then uncover and continue cooking 20‑25 minutes until the rice is tender and liquid is absorbed.

6. 6

   Remove from heat, discard the bay leaf, fluff with a fork, and garnish with chopped parsley before serving.