Jambalaya is a classic Louisiana dish. However, not being Cajun or from Louisiana, I have no clue how to make an ‘authentic’ Jambalaya. So this is a super basic, easy, Jambalaya-style recipe that tastes good and is easy to cook. Feel free to experiment by adding different mixes of veggies and spices, and let me know what works for you!

Ingredients

• 8 oz Andouille sausage, cut into discs
• 1 lb. chicken — you can use breasts, thighs, or tenderloins, cut into small pieces and seasoned with garlic salt and black pepper
• 1 tbsp. olive oil
• 2 1/2 cups of chicken broth
• 1 14-oz can of diced tomatoes
• 1 8-oz can of plain tomato sauce
• 1 cup long-grain rice
• 3 tbsp. minced onion
• 1 tbsp. parsley
• 1 tbsp. crushed beef bouillon (about three cubes)
• 1/2 tsp. thyme
• 1/2 tsp garlic salt
• 1/2 tsp. cayenne pepper

Consider adding jalapenos, okra, hatch chiles, or other odds and ends.

Process

1. In a large, flat-bottomed skillet, heat up the oil over medium heat.
2. Add the chicken and Andouille sausage. Cover and cook until the chicken is no longer pink.
3. Add all of the remaining ingredients to the skillet. Stir with a big wooden spoon, and bring to a boil.
4. Once the mix is boiling, turn the heat to low, stir a few times, and cover the skillet. Let it simmer for about 20 minutes, stirring every 5 minutes or so, until the rice is tender.
5. Serve and enjoy!

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