Chicken Jambalaya
DATE: March 22, 2025
- Time: 45
- Serves: 4
Featured product
House of the Rising Spice
Creole Spice
- 2 tbsp olive oil
- 1 lb skinless, boneless chicken thighs, cute into 1" pieces
- 2 andouille sausage links, about 1 cup sliced into 1/2 rounds
- 2 tbsp House of the Rising Spice Creole Spice Blend
- 1 cup long grain rice
- 1 small onion, diced
- 2 garlic cloves minced
- 2 small bell peppers
- 1 ½ cups canned diced tomatoes
- 1 cup chicken stock
- fresh chopped parsley for garnish.
Directions
- In a heavy skillet or ducth oven, add the olive oil. When hot add the andouille sausage and sauté for 5 minutes over medium-high heat. 2.**Add the chicken to the pot. Add 1 tbsp of the House of the Rising Spice Creole Spice Blend and cook alongside the sausage for 8-10 minutes. **
- Remove from the pan and set aside. Reduce the heat to medium. In the same pan, add the onion and sauté for 2 minutes allowing it to sweat and soften;add the garlic, and diced peppers. Continue to sauté together for 5 minutes.
- Add the rice, the remaining House of the Rising Spice Creole Spice Blend. Stir well, then add the diced tomato and stock. Stir all the ingredients together and bring to a boil. Add the chicken and sausage back into the pan, reduce the heat to low and cover.
- Cook the Jambalaya for 20-25 minutes until the rice is soft. Garnish with fresh chopped parsley
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