Chicken & Andouille Sausage Jambalaya
This Chicken & Andouille Sausage Jambalaya is ready and on the table in just over an hour. The spicy mixture is loaded with tender chicken and spicy andouille sausage. It’s a meat lovers dream meal.
I have a confession. I love nail polish!
It has become one of my very many obsessions, and it’s getting worse. I practically own the entire O.P.I collection. Maybe my obsession is verging more along the lines of a disease. I’ll leave that for you to decide.
I’m at the point where I can name the polish that friends, co-workers, patients, and even strangers are wearing. “Love your polish. Is that Charged Up Cherry by O.P.I?” The looks I get in return are a mixture of amazement and sympathy. The look that says, “What does this girl do all day? Study the O.P.I color chart?” I have to admit, it’s a little pathetic.
Choosing a color is a HUGE decision. I mean, I’m going to have to live with that color for awhile, right? So, I take my time at the rainbow color stand, contemplating my next big color choice. I’m not going to lie, I never leave with just one color, more like 2 or 3. Did I mention I have a nail polish obsession?
I also made you some Chicken & Andouille Sausage Jambalya, emphasis on the “jam.” You gotta say it like you mean it. JAMbalaya! As you know, I adore spicy food, so this dish is right up my alley. My husband, we’re going to call him Squirrel here on the blog (which happens to be what I call him in “real” life), loves jambalaya. His eyes went all deer-in-headlights bright when I told him I was making this dish for dinner. It really doesn’t take much to please my husband. Slap a big ol’ bowl of this spicy jambalaya in front of him and he’s happy as a squirrel who just found a glowing mound of acorns (excuse the crummy pun, but I just hadta).
This jambalaya is full of tender chicken, rounds of spicy andouille sausage, and chunks hearty veggies. I like my jambalaya spicy, so I’m a bit heavy handed with the spice. If you’re not a big fan of spicy food, cut back on the cayenne pepper a bit.
This jambalaya tastes like it took all day to cook. The broth has an amazing depth of flavor. It. Is. Good!
Top it with a scoop of rice and you have yourself a hearty and filling meal.
Chicken & Andouille Sausage Jambalaya
Yield: 8 servings
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
- 3 tablespoons olive oil
- 3 chicken breasts, cut into bite-size chunks
- 4 andouille sausage links, cut into bite-sized rounds
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups chicken stock
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon corriander
- 1/2 teaspoon poultry seasoning
- 1 tablespoon chili powder
- 2 teaspoons worcestershire sauce
- Several dashes Tabasco
- 2 cups cooked rice
- Place a large pot over medium-high heat and add the olive oil. Sprinkle the chicken with a generous pinch of salt and pepper. Add the chicken to the pan and cook for 3-4 minutes until slightly brown. Add sausage and cook for another 2 minutes. Add onion, celery, green pepper, red pepper, poblano, garlic, and bay leaves. Saute for for 5-6 minutes until veggies become tender.
- Sprinkle the flour over the pan and cook for 1-2 minutes. Stir in tomatoes, tomato sauce, and chicken stock. Add the cumin, chili powder, cayenne, poultry seasoning, and corriander. Stir in worcestershire sauce and Tobasco. Bring the mixture to a boil, then turn back the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
- Laddle the mixture into bowls and top with a scoop of cooked rice.