Rotisserie Chicken And Sausage Jambalaya

Our delicious, flavorful, and easy Rotisserie Chicken and Sausage Jambalaya is the perfect dinner for a busy weeknight.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 cup long-grain white rice
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 pound Andouille sausage, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• 3 cups chicken broth
• Salt and black pepper to taste
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or Dutch oven, heat some oil over medium heat.
2. Add chopped onions, bell pepper, and celery. Sauté until the vegetables are softened.
3. Add minced garlic and sliced Andouille sausage. Cook until the sausage is browned.
4. Stir in thyme, oregano, paprika, cayenne pepper, and bay leaf. Cook for an additional minute to release the flavors.
5. Add the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a boil.
6. Stir in the rice and shredded rotisserie chicken. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
7. Season with salt and black pepper to taste. Adjust the cayenne pepper if you want more heat.
8. Once the rice is cooked, remove the bay leaf and discard it.
9. Garnish the Jambalaya with chopped green onions and fresh parsley.