- COOK TIME
- 51 Min
It's time to bring the tastes of New Orleans to your kitchen with this one-pot classic, jambalaya. It's packed with chicken and sausage and a bunch of different veggies to round out its jazzy flavor.
What You'll Need:
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 (13-ounce) package Cajun-style smoked sausage, cut into 1/4-inch diagonal slices
2 ribs celery, chopped
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
1 (14-ounce) cans ready-to-use chicken broth
1 (14-1/2-ounce) can diced tomatoes, undrained
cups uncooked long-grain rice
1 tablespoon Cajun seasoning
What To Do:
- In a soup pot, cook the chicken and smoked sausage over medium heat for 3 minutes, or until browned, stirring constantly.
- Add the celery, onion, and bell pepper, and saute for 6 to 8 minutes, or until the vegetables are tender.
- Add the chicken broth, diced tomatoes, rice, and Cajun seasoning; bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is cooked and the liquid has been absorbed.
- Remove jambalaya from the heat, and let stand for 5 minutes before serving.
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