Doc Bear's Chicken & Sausage Jambalaya

A classic Cajun jambalaya with chicken, Andouille sausage, and rice in a flavorful tomato-based sauce. This one-pot meal includes spice level adjustments and vegetarian options, plus low-carb alternatives.

Ingredients

  • 2 Tbsp butter
  • 0.33 Cup celery, chopped
  • 0.33 Cup onion, chopped
  • 0.33 Cup green bell pepper, chopped
  • 14.5 oz diced tomatoes
  • 1.5 cup chicken broth
  • 0.66 Cup white rice
  • 1 tsp dried thyme
  • 0.5 tsp garlic salt
  • 0.25 tsp ground black pepper
  • 0.5 tsp hot pepper sauce
  • 2 each bay leaves
  • 1 Cup cooked chicken meat
  • 1 Cup Andouille sausage

Instructions

  1. Melt butter in a large skillet over medium low heat.
  2. Add celery, onion and green bell pepper and sauté until tender.
  3. Stir in tomatoes, thyme, garlic salt, ground black pepper, and hot pepper sauce (I use Louisiana hot sauce).
  4. Simmer for 2 minutes.
  5. Add rice and stir, ensuring rice is completely coated.
  6. Cook for 2 minutes.
  7. Pour broth over rice and add bay leaves, stirring gently.
  8. Bring to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken sausage and cook until heated through. Discard bay leaf and serve hot.
  9. Jambalaya is not a wet soup or stew. The finished product should be damp or moist, not too dry, and not too wet.
  10. If you feel that Andouille Sausage may be too hot for you, Italian or Polish sausage also works very well.
  11. The finished product should not be overly spicy for just about anyone.
  12. It is more about the flavor profile than the heat.
  13. If you want more heat in the final product, that is possible.
  14. I generally tell those that want more heat to add it to their bowl.