Dinner · American
Cajun chicken and sausage jambalaya
One-pot Louisiana rice with chicken thighs, smoked sausage, peppers, celery and Cajun spices.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 servings- 400 g chicken thighs, boneless skinless
- 150 g smoked sausage, sliced
- 1 tbsp olive oil
- 150 g onion, diced
- 120 g green bell pepper, diced
- 100 g celery, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 200 g long-grain white rice
- 400 g canned diced tomatoes
- 600 ml chicken broth
- 20 g scallions, sliced
Method
Cut the chicken into bite-size pieces.
Heat the oil in a large lidded pot and brown the sausage and chicken for 5 minutes. Add the onion, pepper, celery and garlic and cook for 5 minutes.
Stir in the paprika, thyme, cayenne, garlic powder and rice for 1 minute.
Add the tomatoes and broth, bring to a boil, cover and simmer on low for 18 to 20 minutes, until the rice is tender.
Rest for 5 minutes off the heat, fluff with a fork and scatter with scallions.