Chicken and Sausage Jambalaya

Step 1

Heat a large pot over medium-high heat and cook the andouille sausage for 4 minutes until browned; remove and set aside.

Step 2

Season the chicken thighs with the cajun seasoning and sear in the same pot for 5 minutes until browned; remove and set aside.

Step 3

Add the bell pepper, onion, and celery to the pot and cook for 5 minutes until softened.

Step 4

Stir in the rice, diced tomatoes, and chicken broth, scraping up any browned bits from the bottom of the pot.

Step 5

Return the chicken and sausage to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken reaches 165°F with no pink remaining.

Step 6

Let the jambalaya sit covered for 5 minutes before fluffing with a fork and serving.