Ingredients:
1 pound (450g) boneless, skinless chicken thighs, diced
1/2 pound (225g) smoked sausage, sliced (like Andouille)
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz or 400g) diced tomatoes, undrained
1 1/2 cups (300g) long-grain white rice
4 cups (960ml) chicken broth
2 tablespoons Cajun seasoning (adjust to taste)
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1/2 cup (75g) frozen peas (optional)
Chopped green onions or fresh parsley for garnish
Instructions:
Sauté the meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and sliced sausage. Cook until the chicken is browned and the sausage is heated through, about 5-7 minutes.
Add the vegetables: Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Combine ingredients: Add the undrained diced tomatoes, long-grain rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, and salt and pepper to the pot. Stir well to combine all ingredients.
Cook the jambalaya: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Add peas (optional): If using, stir in the frozen peas during the last 5 minutes of cooking to heat through.
Serve: Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve the jambalaya hot, garnished with chopped green onions or fresh parsley.
