Ingredients:
Protein:
* 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 lb andouille sausage, sliced (or substitute smoked sausage)
* 1 head of cabbage, chopped
* Vegetables:
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 2 celery ribs, chopped
* 2 cloves garlic, minced
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained (optional, for extra heat)
* Rice & Broth:
* 1 ½ cups long-grain rice
* 3 cups chicken broth
* Seasoning:
* 3 tbls 80|20 Special A Cajun seasoning
* 1 tbls 80|20 The Garlic Is Real seasoning
* 1 tbls 80|20 If Onion You Knew seasoning
* 2 tbls olive oil
* Garnish:
* Fresh parsley (optional)
Instructions:
* Sear the Chicken: Season chicken with The Garlic Is Real and If Onion You Knew seasoning. Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
* Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the vegetables and cook until softened, about 7-10 minutes. Add the garlic and cook for another minute until fragrant.
* Add the Sausage: Add the andouille sausage to the pot and cook until browned, about 3-5 minutes.
* Combine Ingredients: Stir in the diced tomatoes, diced tomatoes and green chilies (if using), 1 tbls of Special A Cajun seasoning. Cook for 2-3 minutes, stirring occasionally.
* Add Rice and Broth: Add the rice, chicken broth, and remaining Special A Cajun seasoning to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
* Add Chicken Back In: Return the cooked chicken to the pot. Fluff the rice with a fork and gently stir everything together.
* Serve: Garnish with parsley (if desired). Serve hot.
Tips:
* Spiciness: Adjust the amount of Cajun seasoning to preferred level of spiciness.
* Seafood: You can add shrimp or crawfish towards the end of cooking for a seafood jambalaya. Add them in the last 10-15 minutes of cooking as they cook quickly.
* Brown Rice: If using brown rice, you may need to adjust the cooking time and amount of broth. Brown rice typically takes longer to cook.
* Slow Cooker: This recipe can be adapted for a slow cooker. Brown the chicken and sausage as instructed, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.