Chicken & Andouille Jambalaya

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1 tablespoon of oil and 2 Tablespoons of Cajun seasoning to the chicken thighs in a large bowl. Stir well to coat the chicken.

Step 2

Add the remaining oil to a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Cooke about 7 minutes per side until browned. Remove the chicken to a plate and tent with foil.

Step 3

Reduce the cook temperature to medium heat. Add the sliced sausage to the same pan and cook until they are browned on both sides, about 5 minutes. Set the cooked sausage aside with the chicken.

Step 4

Add the green bell pepper, onion and celery to the pan and cook until softened, about 5 minutes

Step 5

Add the garlic, dried thyme, rice and 2 teaspoons of the Cajun seasoning to the sauteed vegetables. Stir together and cook for 2-3 minutes to toast the rice

Step 6

Pour the chicken stock into the rice mixture and stir together.

Step 7

Add the sausage and chicken back into the pan, nestling the chicken thighs into the rice mixture. Finally add in the bay leaves and remaining Cajun seasoning. Once the mixture is simmering, reduce the heat to low. Cover the pan and cook for 30 minutes or until the rice is cooked and the liquid has been absorbed.

Step 8

Remove the bay leaves. Pull the chicken out of the pan and remove the skin and bones. Add the chicken pieces back into the pan and stir everything together.

Step 9

Enjoy