Chicken and Sausage Cajun Jambalaya

Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr
Servings: 4
  • 2 tbsp Filippo Berio Olive Oil
  • 4 smoked sausages, thinly sliced diagonally
  • 4 boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1/2 tsp each salt and freshly ground pepper
  • 1 1/2 cups converted long-grain white rice
  • 1 bay leaf
  • 3 cups sodium-reduced chicken broth
  • 1 can (28 oz) diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 3 green onions, thinly sliced
  • Lemon wedges
      • Heat oil in large, straight-sided skillet set over medium-high heat; cook sausage and chicken, in batches, for about 10 minutes or until browned. Using slotted spoon, transfer to plate.
      • Add onion, peppers, celery, garlic, Cajun seasoning, salt and pepper to skillet. Reduce heat to medium; cook for 7 to 10 minutes or until softened. Stir in rice until well coated; add bay leaf. Pour in broth and diced tomatoes. Return sausage and chicken to skillet along with any accumulated juices; bring to boil.
      • Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Gently fold in parsley and green onions. Serve with lemon wedges.

      Tip: Cajun seasoning is a blend of herbs and spices often used in Creole cooking and can be found in the spice section alongside other seasoning blends.




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Olive Oil

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