Chicken and Sausage Jambalaya

Chicken & Sausage Jambalaya

  • 60 mins
  • 12 ingredients


  • Chicken or Turkey Andouille Sausage, cut into bite size pieces 1 lb
  • Chicken Thighs, boneless and skinless ,cut into bite size pieces 1 pound
  • Garlic Salt 1 tsp
  • Olive Oil 2 tbsp
  • Scallions, chopped, reserve some for garnish 1 bunch
  • Green Bell Pepper, chopped 1 medium
  • Yellow Onion, chopped 1 small
  • Garlic, minced 3 cloves
  • Chicken Broth 3 cups
  • Diced Tomatoes 14 oz, about 1 1/2 cups
  • Cajun Seasoning, like Michaela's Kitchen 1 tsp
  • Quick Cook Brown Rice 2 cups
  1. Season chicken pieces with garlic salt. Heat 1 tablespoon of oil in dutch oven.
  2. Add sausage and cook until browned. Remove sausage to bowl and set aside.
  3. Add additional oil to skillet if needed. Add chicken and sauté until starting to turn opaque.
  4. Add scallions, bell pepper, onion and garlic. Cook, stirring often, until the vegetables a softened, about 5 minutes.
  5. Return sausage to pot. Add broth, tomatoes and seasoning. Bring to a boil.
  6. Stir in rice and reduce heat to medium-low. Simmer for 20 to 30 minutes until most of the liquid is absorbed.
  7. Continue to cook uncovered 3 to 5 minutes until of desired consistency.
  8. Serve with reserved scallions sprinkled on top.



* You can also use regular andouille sausage, just adjust oil as needed as some sausages have more fat than others. However, the chicken or turkey andouille creates a lighter dish.

**I use canned tomatoes in this dish when fresh is not available. If you are allergic to tomatoes, you can leave them out and it would still be tasty. Just add a little smoked paprika to the seasoning step to add a little color and smokiness to the dish in place of tomatoes. I also love the taste of fire roasted tomatoes in this dish. If you use fresh, you may have to adjust your liquid.

***If you are not allergic to seafood, try also adding a few shrimp to this dish during the last 5 to 10 minutes of cook time.

This recipe first appeared in author’s column on Make It Allergy Free. Copyright 2012. All rights reserved.

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