Soul-Warming Jambalaya
A hearty, one-pot jambalaya with smoky andouille sausage, juicy chicken, and Creole-spiced rice. Bold, comforting, and easy to make on a weeknight.
Ingredients
Instructions
Combine garlic powder, onion powder, paprika, white pepper, and cayenne in a small bowl to make Creole seasoning.
Toss diced onion, celery, bell pepper, and minced garlic in a medium bowl.
Season chicken with 1/2 tsp salt and 1 tbsp Creole seasoning. Slice sausage into 1/2-inch rounds.
Heat 1 tbsp oil in a large pot. Brown sausage 3-4 minutes per side. Transfer to plate.
Brown chicken in remaining oil 2-3 minutes per side. Transfer to same plate as sausage.
Add veggies and remaining Creole seasoning and salt to pot. Cook until onions are translucent, 2 minutes.
Add rice and stir for 3 minutes until opaque and nutty.
Pour in broth, return chicken and sausage, stir, cover, reduce heat, and simmer 20-30 minutes.
Remove from heat, cover, and let rest 10 minutes.
Fluff with spoon, garnish with scallions, and serve with optional hot sauce.
Nutrition
- Calories
- 480 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 28 g
- Fat Content
- 18 g
- Saturated Fat Content
- 5 g
- Sodium Content
- 780 mg
- Fiber Content
- 2 g
- Serving Size
- 1 serving
