Louisiana Cajun Chicken and Sausage Jambalaya

Louisiana Cajun Chicken and Sausage Jambalaya

The quintessential traditional Louisiana Chicken and Sausage Jambalaya one pot meal!

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Course: Main Course

Cuisine: Cajun

Keyword: Andouille Sausage, Beer, Bell Pepper, Cajun Seasoning, Celery, Chicken, Chicken Stock, Green Onion, Onion, Worcestershire Sauce

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 6

Calories: 541kcal

Equipment

Big pot or Dutch oven, with a lid.

Ingredients

3 tbsp vegetable oil
3 tbsp Cajun Seasoning
10 oz andouille sausage, cut into rounds
1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized piece
1 cup onion, diced
1/2 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, diced
2 tsp Worcestershire sauce
6 oz amber beer
1 1/2 cups long grain white rice
3 cups chicken stock
Green onions for garnish.

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Instructions

Season the chicken with half of the Cajun seasoning.
Heat half of the oil in a large sauce pot. Add sausage and brown. Remove from pot and set aside. Add remaining oil to pot and sauté the chicken until browned. Remove and set aside.
Add the onion, bell pepper, and celery and sauté until onions are soft and transparent. Add garlic and cook for an additional 30 seconds.
Season onion mixture with remaining Cajun seasoning. Add Worcestershire sauce, reserved chicken and sausage. Deglaze pan with the beer.
Add rice and chicken stock. Bring to a boil, reduce heat to low. Cover and simmer for 20-25 minutes until all of the broth is absorbed.
Fluff and serve immediately with sliced green onions.

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.

Nutrition

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