Total time · 55 min

Cajun Chicken and Andouille Jambalaya

Name: Cajun Chicken and Andouille Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 350 g Chicken thighs; 250 g Andouille sausage; 280 g Long-grain rice; 1 piece Green bell pepper; 2 stalks Celery; 1 piece Onion; 2 stalks Scallion; 250 g Crushed tomatoes; 600 ml Chicken stock

Chicken, andouille, and rice absorb seasoned stock together in one pot.

Prep: 20 min
Cook: 35 min
Servings: 4

Indicative estimates

Energy per serving: ~412 kcal per serving partial estimate
Ingredient value: ~$16.63 partial estimate; 8 of 9 ingredients estimated

Ingredients

350 g Chicken thighs
250 g Andouille sausage
280 g Long-grain rice
1 piece Green bell pepper
2 stalks Celery
1 piece Onion
2 stalks Scallion
250 g Crushed tomatoes
600 ml Chicken stock

Directions

11 min
Brown chicken and andouille; sauté pepper, celery, and onion in the same pot.
34 min
Add rice, tomatoes, and stock to the browned meat and vegetables; cook the chicken to 165 °F (74 °C), cover, and continue until absorbed.
10 min
Rest for five minutes, fluff with a fork, and scatter with scallion.