Chicken & Andouille Jambalaya
  • 2 lbs boneless skinless chicken thighs
  • 4 links andouille sausage, ½ inch slices
  • 2 celery stalks, small dice
  • 1 yellow onion, small dice
  • 2 green bell peppers, small dice
  • 6 garlic cloves, rough chopped
  • 1 bay leaf
  • 2-3 tsp cajun seasoning {depends on your heat preference}
  • 1 cup canned crushed tomatoes
  • 1½ cups water
  • 1¼ cups long grain white rice
  • olive oil
  1. Heat up a large heavy duty pot {I use my Le Crueset Dutch Oven} over medium heat.
  2. Add in a few Tbsp of olive oil and the sliced andouille sausage. Cook for about 5 minutes until the sausage is lightly golden and the flavors have infused into the oil.
  3. Add in the celery, peppers, onion, garlic, chicken, bay leaf, cajun seasoning, water and the crushed tomatoes. Season lightly with salt. Stir everything around, lower the heat to low, cover the pot and simmer for 1 hour.
  4. Stir in the rice. Cover the pot and cook on low for 25 minutes, stirring a few times to prevent sticking.
  5. Shut the heat, keep the lid on and allow to continue to cook for 10 minutes. The rice should be perfectly cooked. If its still a little under cooked simply add a little bit of water and cook a few extra minutes. Season with salt to taste.
Recipe by LeMoine Family Kitchen at