Sausage & Chicken Cajun Jambalaya

This wiener jambalaya meets up effectively in one pot, is sans gluten and without dairy for a basic and more beneficial Cajun supper formula.

With Mardi Gras and Fat Tuesday coming up, I begin to want comfort sustenances like this wiener and chicken Cajun jambalaya.

This jambalaya is made in one pot!! Correct, no heaps of filthy dishes to tidy up a while later. You can totally make it your own. It is safe to say that you are veggie lover or vegetarian? Forget the meat and swap the chicken soup for vegetable juices.

This hotdog and chicken Cajun jambalaya formula will make a TON of nourishment!! It is ideal for your up and coming Fat Tuesday social occasion or potluck accumulate. It makes extraordinary remains. Like I said above — this wiener and chicken Cajun jambalaya formula makes a great deal of nourishment. So in case you're not hosting a get-together, you and your family can appreciate this jambalaya for quite a long time. Just include a bit of water or stock before warming and appreciate.

Sausage & Chicken Cajun Jambalaya has all of the flavors of authentic jambalaya. It comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.

Ingredients

2 Tbsp. olive oil divided
1 ½ lbs. chicken cut into ½-inch pieces
12 oz. andouille link sausage cut into ½-inch slices
1 ½ tsp. salt divided
¾ tsp. pepper divided
2 cups sweet onion finely chopped
1 cup celery finely chopped
1 cup green bell pepper finely chopped
2 cloves garlic crushed
1 tsp. thyme dried
1 tsp. basil dried
¼ tsp. cayenne pepper
1 Tbsp. Worcestershire sauce gluten free
6 oz. can tomato paste
15 oz. can diced tomatoes with juice
2 ½ cups long grain white rice rinsed and drained
4 ½ - 5 cups chicken broth
Fresh parsley finely chopped

Instructions

In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
Remove sausage and chicken from the pot and set aside.
Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
Place chicken and sausage back into the pot.
In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
Once rice is completely cooked, serve immediately with fresh parsley and enjoy!