Ingredients
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Scale
For the Jambalaya
- 3 boneless skinless chicken thighs
- 1 tbsp avocado oil
- 1 tbsp salt, divided
- 2 tsp pepper, divided
- 1 pound smoked sausage, sliced
- 1 medium onion, diced large
- 1 large red bell pepper, diced large
- 2 celery stalks, sliced
- 2 cups chicken stock
- 1/2 cup canned crushed tomatoes
- Seasoning blend, recipe below
- 1 cup dried long grain white rice (not brown rice or quick cooking rice)
For the Seasoning Blend
- 1 1/2 tsp dried oregano
- 1 1/2 tsp paprika
- 1 Tablespoon of Fresh Thyme (or 1/2 tsp dried)
- 2 cloves of Garlic
- 1/8 tsp cayenne pepper (you can use a little more if you like it spicy)
Instructions
- In a large dutch oven, heat the one tablespoon of oil on medium high heat. Use 1 teaspoon of the salt and 1 tsp of the pepper to season the boneless skinless chicken thighs and set the rest of the salt and pepper aside. Cook thighs until browned, about 3 to 5 minutes on each side.
- While the chicken is browning, chop the 2 cloves of garlic and combine the 1 1/2 tsp of dried oregano, 1 1/2 tsp of paprika, 1 tablespoon of fresh thyme (or 1/2 tsp of dried) and 1/8 tsp of cayenne for the seasoning blend in a small bowl and set aside.
- As the chicken continues browning, chop the onion, red bell pepper, and celery and cut the sausage into 1/2 inch thick slices.
- Once chicken is browned, remove from the dutch oven and put on a plate and wrap tightly with foil and set aside.
- Add the onion, red bell pepper, celery, smoked sausage, chopped garlic, remaining salt and pepper, 1 cup of long grain white rice, and seasoning blend to the pan and saute until onion is translucent and sausage begins to brown and the spices are fragrant, about 5 minutes.
- Add the 2 cups of chicken stock, 1/2 cup of crushed tomato, and the chicken thighs to the dutch oven and bring to a boil. Cover the pot, reduce heat to medium and cook for 15 to 20 minutes (check after 15 minutes), until the rice has absorbed the liquid. Once it's done cooking, use two forks to shred the chicken thighs before serving. It's that easy!
Notes
For extra heat, more cayenne may be added or andouille sausage or hot links can replace the smoked sausage.
To save even more time, you can chop the vegetables and prepare the seasoning blend ahead of time.
If you don't have all of the ingredients needed for the seasoning blend, you can use one Tablespoon of store bought Cajun or Creole seasoning as a substitute.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 438
- Sugar: 5
- Sodium: 2117
- Fat: 29
- Saturated Fat: 9
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 26
- Cholesterol: 117