One-Pot Louisiana Jambalaya: 35-Minute Chicken, Sausage and Rice Dinner for Weeknights

Heat the oil in a large Dutch oven over medium-high and brown the sausage for 4 minutes; remove to a plate.

Serves 6

Ingredients

• 12 oz smoked andouille sausage, sliced into coins
• 1 1/2 lb boneless chicken thighs, cut into bite-size pieces
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 1/2 cups long-grain white rice
• 1 can (14 oz) diced tomatoes
• 2 1/2 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp dried thyme and 2 bay leaves
• 1 tbsp vegetable oil
• 4 green onions, sliced

Instructions

1. Heat the oil in a large Dutch oven over medium-high and brown the sausage for 4 minutes; remove to a plate.
2. Season the chicken with half the Cajun seasoning and brown in the sausage fat for 5 minutes.
3. Add the onion, bell pepper and celery (the Creole holy trinity) and cook 4 minutes until softened; stir in the garlic for 30 seconds.
4. Stir in the rice to coat it in the fat, then add the tomatoes, broth, remaining Cajun seasoning, thyme, bay leaves and the sausage.
5. Bring to a boil, cover tightly, reduce to low and simmer 20 minutes without lifting the lid.
6. Take off the heat and rest 5 minutes, then remove the bay leaves, fluff and scatter with green onions.
7. Leftovers keep 4 days and reheat well with a splash of broth, making tomorrow's lunch too.
8. Jambalaya grew out of New Orleans' Spanish, French and West African kitchens, a cousin of paella built around local andouille and the holy trinity. One pot, pantry rice and 35 minutes make it one of the most dependable school-night dinners there is.

Nutrition (estimated, per serving)

• Calories: 540 kcal
• Protein: 34g
• Fat: 20g
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1150mg