This chicken and sausage jambalaya is a delicious one pot meal that is perfect for Mardi Gras, or any time of year!
Season the chicken thighs with salt, pepper and cajun seasoning.
Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes
Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)
Garnish with sliced green onions, parsley, hot sauce, etc.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.