Chicken and Sausage Jambalaya

Ingredients

Andouille sausage

1 pound, sliced

Chicken thighs

1 pound, boneless and skinless, cut into bite-sized pieces

Green onions

1/2 cup, sliced (for garnish)

Onion

1 medium, diced

Bell pepper

1 medium, diced (any color)

Celery

2 stalks, diced

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Diced tomatoes

1 can (14.5 ounces)

Chicken broth

4 cups

Long-grain rice

1 1/2 cups

Cajun seasoning

2 tablespoons

Dried thyme

1 teaspoon

Bay leaf

1

Salt

1 teaspoon (to taste)

Black pepper

1/2 teaspoon (to taste)

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and chicken thighs, cooking until browned, about 5 minutes. Remove the meat from the pot and set aside.
2. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for another minute to enhance its flavor.
4. Add the diced tomatoes, chicken broth, long-grain rice, Cajun seasoning, thyme, bay leaf, salt, and pepper. Stir well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Once the rice is cooked, stir in the browned chicken and sausage. Cook for an additional 5 minutes to heat through.
7. Remove the bay leaf before serving. Garnish with sliced green onions.
8. Serve hot and enjoy this delightful taste of the South!