I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
Join the family and cook with me!
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I just made this chicken and sausage jambalaya and I don’t need none of the Cajun people on my back let me show you how to get now all right so into my enamel cast iron pan I got some andouille sausage down cooked it up until it was nice and brown and I set that aside and that same Skillet I added some chicken thighs that I cut up hit them with some all-purpose seasoning and then I removed those after a few minutes as well that he was on medium-high so we’re gonna reduce it to medium and add in some peppers onions and celery you already know the Holy Trinity then add some garlic tomato paste and a little bit of crushed tomatoes next mix in about a half a cup of rice let everything come together add the sausage and the chicken back and finish it off with some chicken broth season it very well mix everything to combine and let everything come to a boil then turn the heat down to low and let it cook for like an additional 12 minutes then turn the heat off and let everything fluff it’s gonna come out looking just like this and all you got to do is top it off with some green onion quick and easy chicken and sausage jambalaya perfect for the non-shellfish eaters like myself yeah you gotta eat it while it’s hot so you already know it’s a wrap let’s go