Jambalaya Chicken Turkey Sausage (Printable version)
A spicy Creole meal with tender chicken, turkey andouille, vegetables, and perfectly seasoned rice.
# List of ingredients:
→ Proteins
01 - 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz turkey andouille sausage, sliced into 1/4-inch rounds
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 (14.5 oz) can diced tomatoes with juices
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
10 - 1 1/2 cups long-grain white rice, rinsed
11 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp ground black pepper
18 - 1 tsp kosher salt plus more to taste
19 - 2 bay leaves
20 - 1/2 tsp hot sauce optional
# Directions:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
02 - Season chicken pieces with salt and black pepper. Add to hot pot and sauté 4-5 minutes until lightly browned on all sides. Remove to plate.
03 - Add turkey andouille slices to same pot. Sauté 3-4 minutes until browned. Remove and combine with reserved chicken.
04 - Add onion, bell pepper, and celery to pot. Sauté 5 minutes until softened and translucent.
05 - Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook 1 minute until fragrant, stirring constantly.
06 - Add diced tomatoes with juices, rice, and bay leaves. Stir well to coat rice and distribute spices evenly.
07 - Return chicken and sausage to pot. Pour in chicken broth and bring mixture to a gentle simmer.
08 - Reduce heat to low, cover tightly, and cook 20-25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
09 - Remove from heat. Discard bay leaves. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
10 - Top with sliced green onions and fresh parsley. Serve hot while steam rises from the bowl.
# Expert Advice:
01 -
- The turkey andouille keeps it lighter than traditional versions without sacrificing that deep smoky flavor
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- It feeds a crowd and actually tastes better the next day, if you somehow have leftovers
02 -
- Resist the urge to lift the lid while the rice is cooking since releasing the steam will throw off the cooking time
- The rice continues absorbing liquid after you turn off the heat, so don't panic if it looks a little soupy at first
- Turkey andouille can vary in saltiness depending on the brand, so always taste before adding more salt
03 -
- Letting jambalaya rest for five minutes off the heat makes it easier to serve and improves the texture
- Warming your broth beforehand helps maintain even cooking temperature throughout the simmer