Quick Chicken Jambalaya | America's Test Kitchen
Start your timers: A few clever tricks help us get this bold jambalaya on the table in about half an hour.
Keywords
- Main Courses
- Creole & Cajun
- US & Canada
- Chicken
- Poultry
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 2 teaspoons Louisiana seasoning, divided
- 1 1/2 cups long-grain white rice
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 8 ounces chicken andouille sausage, sliced ¼ inch thick
- 1 green bell pepper, stemmed, seeded, and chopped
- 4 scallions, white and green parts separated and sliced thin
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