I don’t know if this technically qualifies as jambalaya or not, but we love it.
1lbs boneless skinless chicken breasts
1lbs andouille sausage
1 bell pepper
2 carrots
3 celery stalks
4 cloves garlic
1 white onion
1 cup rice
2 cups chicken stock
1/2 cup frozen corn (optional)
1 Tbsp butter
Cajun seasoning
Salt
Pepper
Canola oil
Heat about 2 tsp of oil over high heat in a dutch oven or other heavy bottom pot.
Chop the chicken into about 1″ chunks and dust with cajun seasoning. Once the oil is hot, add the chicken. Cook until the chicken browns. Remove the from the pan to a covered bowl.
Chop the sausage into half inch chunks and add to the pan. Cook until brown on both sides. Remove to the same covered bowl.
Cut carrots into quarter inch slices. Cut pepper into strips. Cut celery into chunks. Chop onion into large chunks.
Add a little more oil to the pan. Add carrots. Cook until the start to brown.
Add onions, pepper, celery and corn. Salt and pepper. Cook until the onions sweat out. Add the garlic and cook for a few more minutes, until the garlic is fragrant. Remove the veggies to a separate bowl.
Add the butter to the pan. Once melted, add the rice. Let the rice brown in the butter for a few minutes. Then add the chicken stock and let it boil for a minute.
Lower the temperature to a high simmer. Add the chicken and sausage to the pan. Then add the veggies on top. Cover and let simmer for 25 minutes.
Remove from the heat and let stand for another 5 minutes. Season to taste with additional cajun seasoning. Stir and serve.
