Serves 2
15 min
Creole Jambalaya for One
Recipe GLPR5a8a760c491e66
A vibrant, single-serving Creole jambalaya bursting with smoky andouille sausage, tender chicken thigh, and the holy trinity of onion, celery, and bell pepper. This one-pot wonder comes together in just 15 minutes with aromatic cajun spices, fresh tomatoes, and fluffy long-grain rice, delivering authentic Louisiana flavors in a quick, satisfying meal.
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Ingredients
1 tablespoon olive oil
1 boneless chicken thigh, cut into bite-sized pieces
1 smoked andouille sausage link, sliced into rounds
1 small yellow onion, diced
2 small celery stalks, diced
1/2 bell pepper, diced
1 to 2 garlic cloves, minced
1/4 cup diced fresh tomato
1/2 cup long-grain white rice
1 cup chicken broth
3 tablespoons Cajun seasoning
1 bay leaf
1/2 tablespoon fresh thyme
Salt and black pepper to taste
1 green onion, chopped for garnish
Directions
Heat the olive oil in a large skillet or saucepan over medium-high heat.
Add the chicken thigh pieces and cook until lightly browned and cooked through (165°F internal temperature), about 5 minutes. Remove and set aside.
In the same skillet, add the sliced andouille sausage and cook for 2 minutes until the edges begin to brown and release their oils.
Add the diced onion, celery, and bell pepper to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced tomato and Cajun seasoning, stirring well to coat all the vegetables and proteins evenly.
Pour in the long-grain white rice, stirring to lightly toast it for about 1 minute.
Add the chicken broth, bay leaf, and thyme. Return the cooked chicken to the skillet and stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes until the rice is tender and has absorbed the liquid.
Remove from heat, discard the bay leaf, and season with salt and black pepper to taste.
Divide between two bowls and garnish with fresh chopped green onion. Serve immediately while hot.
