Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes, until browned on all sides. Transfer the chicken to a plate.
Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened.
3 tablespoons olive oil, ½ onion, 2 stalks celery, 1 red bell pepper, 1 green bell pepper
Add in the garlic and cook for another minute.
2 cloves garlic
Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed.
2 tablespoons Cajun seasoning, 14.5 ounces crushed tomatoes, 1 teaspoon dried oregano, 2 cups chicken broth, 1 cup white rice
Stir in the chicken and sausage and cook until everything is heated through.
Give the jambalaya a good stir. Season with salt and pepper to taste.
Video
Notes
Storage: Store chicken jambalaya in an airtight container in the refrigerator for 3 days, or freeze for 3 months.