Cajun-Style Brown Jambalaya with Chicken and Sausage
There’s a reason this is a Cajun classic. It’s easy, timeless, and delicious.
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Ingredients
- 1 whole cut-up chicken or any parts you like (about 3 pounds)
- Tony Chachere’s or other Creole seasoning
- Oil for browning
- 1 lb. andouille sausage (or your favorite smoked sausage), cut into coin shapes
- 1 onion, chopped
- 4 ribs celery, chopped
- 1 large pod garlic, minced
- 2 cups long-grain rice
- ½ teaspoon cayenne, or to taste
- Salt
- pepper
- 4 cups chicken broth
- Kitchen Bouquet for a browner color (if needed)
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