Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) smoked sausage, such as Andouille, sliced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 (14.5 ounce / 410g) can diced tomatoes, undrained
  • 1 (15 ounce / 425g) can chicken broth
  • 1 cup (200g) long-grain white rice, uncooked
  • 1 tablespoon (6g) Cajun seasoning (store-bought or homemade)
  • 1 teaspoon (2g) dried thyme
  • 1/2 teaspoon (1g) cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 tablespoons (30g) chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Brown sausage and chicken until cooked through. Remove from pot and set aside.
  2. Add onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Stir in diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, and cayenne pepper (if using). Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Stir in the cooked sausage and chicken into the rice mixture. Heat through.
  6. Garnish with fresh parsley and serve hot. This is an Easy Jambalaya recipe.