Original Creole Seasoning 
No Salt Seasoning 
BOLD Creole Seasoning 
Smoked Sausage and Beef Chili
Chili night just got a whole lot better! This Smoked Sausage and Beef Chili by @GrillNation…
Get RecipeYou can’t go wrong with this Chicken and Andouille Sausage Jambalaya by @GirlGoneGrilling! Tender chicken, smoky andouille sausage, and rice soak up all that bold Creole seasoning for a dish that’s packed with flavor. It’s easy to make, feeds a hungry crowd, and tastes even better the next day!
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Ingredients
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1 pound Tony Chachere’s Andouille Sausage, sliced
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1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
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2 tablespoons neutral cooking oil
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1 large yellow onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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2 cups uncooked long-grain white rice
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3 1/4 cups low sodium chicken broth, plus more if needed
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1 1/2 teaspoons Tony Chachere’s Original Creole Seasoning
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1 teaspoon Tony Chachere’s Bold Creole Seasoning
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2 teaspoons Tony Chachere’s No Salt Seasoning
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3 green onions, sliced for garnish
- Clear
Directions
- Season the diced chicken thighs with 1 teaspoon of Tony Chachere’s Original Creole Seasoning and 1 teaspoon of Tony Chachere’s No Salt Seasoning Blend.
- Heat the cooking oil in a large Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes until browned. Remove the sausage from the pot and set aside, leaving the drippings behind.
- Add the seasoned chicken to the same pot and cook for 5–6 minutes, allowing it to develop a nice golden-brown crust. The chicken does not need to be fully cooked at this point. Remove and set aside with the sausage.4. Add the diced onion, bell pepper, and celery to the pot. Cook for 6–8 minutes, stirring occasionally and scraping up the browned bits from the bottom. Stir in the remaining 1 teaspoon of No Salt Seasoning Blend. Add the minced garlic and cook for another 30 seconds.
- Add the uncooked rice to the pot and stir for 1–2 minutes, allowing it to toast slightly and absorb the flavors from the vegetables and drippings.
- Pour in the chicken broth and add the remaining ½ teaspoon of Original Creole Seasoning and 1 teaspoon of Bold Creole Seasoning. Stir to combine.
- Return the browned chicken and andouille sausage to the pot, along with any accumulated juices. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken reaches an internal temperature of 165°F. Avoid stirring while the rice cooks. If the rice needs additional moisture, add a small amount of warm chicken broth.
- Remove the pot from the heat and allow the jambalaya to rest, covered, for 5–10 minutes. Fluff gently with a fork, garnish with sliced green onions, and serve.
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from our Cajun Country Cookbook
Tony’s Chicken & Andouille Sausage Jambalaya
You can’t go wrong with this Chicken and Andouille Sausage Jambalaya by @GirlGoneGrilling! Tender chicken, smoky…
Get Recipe