This chicken and sausage jambalaya is absolutely delicious. Not only is this a classic comfort food one-dish dinner at any time, this jambalaya is perfect for your Mardi Gras celebration.

• 20 minutes for preparation
• 1 hour and 15 minutes for cooking
• Extra Time: Five Minutes
• Time Spent: 1 hour 40 minutes
• Ten servings

Ingredients

• Two tablespoons of canola oil;
• one and a half pounds of andouille smoked sausage, cut into ½-inch pieces;
• one and a half pounds of skinless, boneless chicken thighs, cut into ½-inch pieces;
• one teaspoon of kosher salt;
• half a teaspoon of freshly ground black pepper;
• three-fourths of a pound of ground pork;
• one large yellow or white onion, chopped;
• three stalks of celery, chopped;
• one green bell pepper, chopped;
• half a red bell pepper, chopped;
• one jalapeño, seeded and finely chopped;
• mashed;
• six cloves of minced garlic;
• two teaspoons of Cajun seasoning, or to taste;
• three bay leaves;
• six to seven cups of chicken stock, if necessary;
• three cups of long grain rice, rinsed and drained;
• Two tablespoons of canola oil;
• one and a half pounds of andouille smoked sausage, cut into ½-inch pieces;
• one and a half pounds of skinless, boneless chicken thighs, cut into ½-inch pieces
• one teaspoon of kosher salt;
• half a teaspoon of freshly ground black pepper;
• three-fourths of a pound of ground pork;
• one large yellow or white onion, diced;
• three stalks of celery, diced;
• one green bell pepper, diced;
• half a red bell pepper, diced;
• one jalapeño, seeded and finely chopped;
• six cloves of minced garlic;
• two teaspoons of Cajun seasoning, or to taste;
• three bay leaves;
• six to seven cups of chicken stock, if necessary;
• three cups of long grain rice, rinsed and drained;
• one bunch of green onions, thinly sliced hot sauce, for serving.

Instructions

1.  Brown the Sausage: Heat bacon fat in a large pot over medium-high heat. Add sausage and cook until browned, about 3 minutes. Remove and set aside.
   2. Cook the Chicken and Pork: Add chicken to the pot and cook until browned, about 2 minutes. Add pork and cook until golden, about 3 minutes. Remove and set aside with sausage.
   3. Sauté the Vegetables: Add bell peppers, celery, onion, and jalapeño to the pot. Cook until tender, about 25 minutes.
   4. Add Garlic and Spices: Add garlic, bay leaves, thyme, and Cajun seasoning to the pot. Cook for 1 minute.
   5. Deglaze the Pan: Add 1 cup of stock to the pot, scraping up any browned bits. Bring to a boil, then add remaining 5 cups of stock.
   6. Add Rice and Protein: Add rice, chicken, pork, and sausage to the pot. Bring to a boil, then reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes.
   7. Serve: Fluff with a fork and serve hot, topped with spicy sauce and green onions if desired.

Nutritional Information (per portion)
545 kcal
33g Fat, 24g Carbohydrates, and 38g Protein