cup vegetable oil pound boneless skinless chicken thighs, cubed pound smoked or andouille sausage sliced cup diced onion cup diced green bell pepper cup diced celery teaspoons minced garlic ounces diced tomatoes cups long grain white rice teaspoons dried thyme tablespoons Worcestershire sauce cups chicken broth teaspoons sugar Salt and pepper to taste
INGREDIENTS
1
1/4
1
1
1
1/2
2
2
28
1
2
2
3
1
1
Heat the oil in a large stockpot over medium heat. Add the chicken thighs and sausage to the pot and cook until the chicken is cooked through, about 10 minutes. Remove the chicken and sausage from the pot and set aside. Reserve any remaining grease in the pot.
2
Add the onion, green bell pepper and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another 30 seconds.
3
Return the chicken and sausage to the pot. Add the tomatoes, rice, thyme, Worcestershire sauce, chicken broth and sugar. Bring the broth to a boil, then reduce the heat to low, cover the pot and simmer for 15-20 minutes until the rice is tender.
4
Remove the pot from the heat and fluff the rice. Allow the jambalaya to sit for 10 minutes. Season with salt and pepper before serving.
Yield
1 cup
calories
392 kcal per serving
FAT
21 g per serving
caRBS
22 g per serving