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Chicken Jambalaya

Ingredients

  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Butter
  • 3/4 Lb. Boneless Skinless Chicken Breast, Cubed (Tip)
  • 1/2 Cup Celery with Leaves, Thinly Sliced
  • 1/2 Cup Onion, Chopped
  • 1/2 Cup Sweet Green Bell Pepper, Chopped
  • 1/2 Cup Sweet Red or Yellow Bell Pepper, Chopped
  • 2 - 3 Tsp. Creole Seasoning (Recipe Attached Below)
  • 1 - 2 Clove Garlic, Minced
  • 3 Cups Chicken Broth
  • 1 3/4 Cups Uncooked Brown Rice (Tip)
  • 4 Oz. Andoulle Sausage, Diced (Tip)
  • 2 Large Whole Bay Leaf
  • 14 1/2 Oz Can Diced Tomatoes, Undrained
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Chicken Jambalaya

by Robyn Savoie
Time: 20 minutes prep, 60 minutes cook
Servings: 6
 

Directions

  1. In a large non-stick skillet heat oil and butter until melted, saute chicken for 2 minutes or until chicken is half cooked.
  2. Add celery, onion, bell peppers, stir and saute 1 minute. Add cajun seasoning and garlic. Continue to saute until fragrant.
  3. Stir in rice and saute 1 minute, then add chicken broth, sausage and bay leaves.
  4. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through.
  5. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid has thickened and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaves.
  6. Cook's Tip:
  7. You can substitute the chicken with fresh shrimp, just add the shrimp with the tomatoes in step 5. You can use both chicken and shrimp you like.
  8. You can easily use a long grain white rice in place of the brown. Adjust cooking time accordingly since brown rice takes longer to cook.
  9. Any good quality smoked sausage like kielbasa or smoked turkey will work in place of Andoullee. Andoullee is a spicy sausage with unique seasonings that is smoked and comes in mild to hot varieties.
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Summary

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2 votes | 7905 views
1 review | 2 comments

Jambalaya is a Louisiana Creole dish of Spanish and French influence. It may have been created in Louisiana and may have its origins in Spanish paella, even the French have a similar dish called jambalaia in Provence, southern France. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.

You will find this great recipe made with chicken and andouille sausage.

Reviews

  • Stan Jenkins
    January 15, 2014
    I like the turkey sausage instead of regular sausage. I'm always looking for ways to eat healthier but still enjoy the food. :)
    1 reply
    • Robyn Savoie
      Robyn Savoie
      January 16, 2014
      Thanks! I also like using turkey sausage. You can substitute shrimp for the chicken or sausage. Have fun mixing it up a bit with these three items.

    Comments

    • Veronica Gantley
      Veronica Gantley
      February 15, 2015
      This is perfect on a really cold day like today.
      1 reply
      • Robyn Savoie
        Robyn Savoie
        February 15, 2015
        Yes it is and serving some fresh fruit along with it really helps cut some of the spiciness.