Sausage and Chicken Jambalaya
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 1 Tablespoon vegetable oil
- 1 cup onion, scrubbed with clean vegetable brush under running water, diced
- 1 cup celery, scrubbed with clean vegetable brush under running water, diced
- 2 bell peppers, scrubbed with clean vegetable brush under running water, seeded and diced
- 3 garlic cloves, minced
- 2 links Andouille sausage (½ pound), cut into 1/4-inch slices
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 (15 ounce) can diced or crushed tomatoes, no salt added
- 1 ½ cups uncooked brown rice
- 2 Tablespoons Cajun seasoning
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 ¼ cups reduced sodium chicken broth
- Salt and pepper to taste
Directions:
- Wash hands with soap and water.
- In a large nonstick skillet, pot or a Dutch oven, heat oil over medium-high heat. Add onion, peppers and celery and sauté for 5 minutes, or until soft. Add the garlic and cook for one more minute.
- Add the sausage and chicken and cook for 5 minutes, until browned and no longer pink.
- Stir in crushed tomatoes, rice, Cajun seasoning, bay leaves, oregano, thyme, and chicken broth. Bring to a boil and reduce to a simmer. Cover and simmer for 1 hour, stirring occasionally until the rice is cooked and almost all of the liquid is absorbed.
- Discard bay leaves and season with salt and pepper, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
