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Cajun Jambalaya, one pot dish and gluten free
Print Recipe

Homecooked Cajun Jambalaya

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Cajun
Keyword: cajun jambalaya, chicken and sausage, dairy free, gluten free, one pot
Servings: 8

Ingredients

  • 2 Tbsp olive oil divided
  • 2 chicken breasts cut into 1/2 in. pieces
  • 12 oz andouille sausage cut into 1/2 in. slices (we love Aidells Cajun)
  • 1 1/2 tsp salt divided
  • 3/4 tsp pepper divided
  • 1 cup green bell pepper finely chopped
  • 1 cup celery finely chopped
  • 2 cups sweet onion finely chopped
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 Tbsp worcestershire sauce gluten free
  • 15 oz can diced tomatoes with juice
  • 6 oz can tomato paste
  • 2 1/2 cups long grain rice white rice
  • 4 1/2 cups chicken broth

Notes

  1. In a small bowl you want to combine 1 teaspoon salt, 1/2 teaspoon pepper, thyme, basil and cayenne pepper. Set aside.
  2. In a large pot, add 1 tablespoon of your olive oil, your cut up chicken, 1/2 tsp salt and 1/4 tsp pepper. Cook the chicken over medium heat for 8-10 minutes or until chicken is cooked through. Add your sliced sausage and cook for 2 minutes, the sausage is precooked so you're just heating it up. Remove chicken and sausage from the pot and set aside.
  3. Add the remaining olive oil into the pan, add onion, celery and pepper. Cook for about 5 minutes or until vegetables are almost tender. Add your garlic and saute for 2 minutes. Put your chicken and sausage back into the pot.
  4. Add small bowl of seasoning mix, Worcestershire sauce, tomato paste and diced tomatoes to the pot. Stir to combine.
  5. Stir rice and chicken broth into the pot. Over medium heat, bring to a boil. Reduce heat to low, cover and let simmer for 30-40 minutes. Stirring every 10 minutes so the jambalaya isn't sticking to the pot. Once rice is cooked, serve immediately!