Quick Creole Chicken and Sausage Jambalaya

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It doesn't get any better than weeknight Jambalaya. It's quick, easy, and so delicious!

Prep Time5

Cook Time25

Course: Main Course

Cuisine: American, Southern

Keyword: Chicken, Creole, One pan, Quick, Rice, Sausage

Servings:

Author: Nicole

1 ½ cups long grain white rice
2 ¼ cups chicken broth or water
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
2 teaspoons Louisiana seasoning divided
2 tablespoons safflower oil or other neutral oil
1 pound boneless skinless chicken thighs, patted dry with a paper towel, lightly trimmed and cut into 1-inch pieces
10 ounces Andouille chicken sausage
1 large green bell pepper stemmed, seeded, and cut into a ½-inch dice
4 scallions white/light green parts and green parts separated and sliced thin
½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
1 tablespoon chopped fresh flat-leaf parsley
Tabasco or a good Louisiana hot sauce to taste optional

In a large saucepan, add the chicken broth (or water if using) and rice and bring to a boil. Reduce the heat to a low simmer, cover and cook for 20 minutes. After 20 minutes, remove from the heat; set aside.
Meanwhile, in a small bowl, combine the Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning; set aside. In a 12-inch non-stick skillet over medium-high heat, heat the oil until just smoking. Add the chicken, andouille, bell pepper, white and light green scallions, thyme and remaining 1 ½ teaspoons Louisiana seasoning and cook stirring occasionally until the chicken is cooked through and beginning to brown, about 8-10 minutes.
Add the cooked rice and Worcestershire mixture to the skillet and cook stirring frequently, until mixture is fully combined, about 5 minutes. Remove from the heat, cover and allow to rest for 5 more minutes. Remove the cover, and stir in the scallion greens. Sprinkle with parsley and serve with hot sauce (if using). Enjoy!