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Justin Wilson Jambalaya Recipe
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Justin Wilson Jambalaya Recipe

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Servings: 6
Calories: 450kcal

Ingredients

  • 1 lb (450g) Andouille sausage, sliced
  • 1 lb (450g) boneless, skinless chicken thighs, diced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 tsp Cajun seasoning
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  • Heat your pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
  • In the same pot, add the diced chicken and cook until it's no longer pink. Remove and set aside.
  • In the same pot, add the onion, green pepper, and celery. Sauté until they become tender and fragrant, about 5 minutes.
  • Add minced garlic and continue cooking for another minute.
  • Add the diced tomatoes, rice, chicken broth, bay leaf, Cajun seasoning, thyme, salt, and pepper. Mix well.
  • Put back the cooked sausage and chicken in the pot. Stir everything together.
  • Bring the mixture to a boil, after that reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  • Once cooked, remove the bay leaf and fluff the Jambalaya with a fork.