Add some razzle-dazzle to your dinner table with this easy one-pot chicken and sausage jambalaya!
- 1 tbsp canola oil
- 1 lb chicken thighs – boneless + skinless, cut into cubes
- 1/2 lb smoked sausage, cut into small pieces
- 1 cup leeks – green part only, chopped
- 3/4 cup green pepper, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 1 + 1/2 tbsp paprika
- 1/2 cayenne pepper
- 1/2 tbsp black pepper
- 1/2 tbsp white pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp basil
- 1/2 tbsp thyme
- 1 cup white rice, uncooked
- 3 cups low FODMAP chicken broth
- 3 cups, canned diced fire-roasted tomatoes
- Heat your oil in a dutch oven or high-walled frying pan over medium-high heat. Add the prepared chicken and sausage and cook, stirring constantly, until they’re browned on all sides (about 8 – 10 minutes).
- Transfer the chicken and sausage to a plate with a slotted spoon and blot with paper towels. Then add the leeks, pepper, celery, bay leaf, and seasonings to the drippings and cook over medium-high heat until the vegetables are tender (about 5 – 7 minutes).
- Stir in the rice and cook for 3 minutes. Then add the chicken broth, tomatoes, chicken, and sausage. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer, covered, until the rice is cooked (about 20 minutes).
Recommended low FODMAP serving – 1/4 recipe
Heads up, this recipe sizzles! If your gut is sensitive to spices, try using plain sausage and go easy on the paprika and cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Creole
Keywords: low FODMAP jambalaya, gluten-free jambalaya, chicken and sausage jambalaya, Creole style jambalaya