Description
Louisiana inspired jambalaya made with peppers, onions, a blend of savory spices, tender chicken thighs, and smoked sausage.
Ingredients
Units
Scale
- 3 tablespoons vegetable oil
- 3 tablespoons creole seasoning, divided
- 1 pound skinless and boneless chicken thighs cut into 1/2 inch pieces
- 1 (12 ounce) pack smoked sausage, sliced
- 1 garlic clove, minced
- 1 small onion, chopped
- 2 celery stalks/ribs
- 3 sweet peppers, diced (yellow, red, orange)
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 2 teaspoons smoked paprika
- 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked rice
- 2 and 1/2 cups chicken broth
Instructions
- Heat the oil in a large dutch oven or heavy bottom pot over medium heat. Season the chicken and sausage with half of the creole seasoning.
- Brown the chicken in the hot oil for 5-7 minutes minutes on each side. Remove the chicken with a slotted spoon and set aside. Brown the sausage in the same oil until nicely browned and removed with a slotted spoon and set aside.
- Add the garlic, onions, celery and peppers to the pot and saute until they are soft and translucent. About a minute.
- Add in the tomatoes, salt, pepper, oregano, crushed red pepper, smoked paprika, the remaining creole seasoning, hot pepper sauce, and Worcestershire sauce. Add in the chicken and sausage, cook for 5-7 minutes while stirring.
- Add in the uncooked rice and chicken broth, bring to a boil, and reduce the heat to low-medium. Cover the pot and allow it to simmer for 20-25 minutes.
- Feel free to add more creole seasoning or adjust the heat with the addition of cayenne pepper. Serve immediately.