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Jambalaya

(1 Votes)
SERVES
6
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
  • 1 1/2 cups uncooked long-grain rice
  • 1 tablespoon Cajun seasoning
What To Do:
  1. In a soup pot, cook the chicken and smoked sausage over medium heat for 3 minutes, or until browned, stirring constantly.
     
  2. Add the celery, onion, and bell pepper, and saute for 6 to 8 minutes, or until the vegetables are tender.
     
  3. 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.
     
  4. Remove jambalaya from the heat, and let stand for 5 minutes before serving.

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