Quick Jambalaya

Published: Jan 16, 2014

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Yields:

4

Prep Time:

10 mins

Total Time:

1 hr

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Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

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Ingredients

1/4 cup olive oil
1 lb. boneless, skinless chicken breast halves
Coarse salt
Freshly ground pepper
3 stalk celery
1 medium onion
1 green bell pepper
1 lb. andouille sausage
2 clove garlic
2 cups homemade or low-sodium, store-bought chicken stock
3/4 tsp. Old Bay seasoning
1 can crushed tomatoes with juice
1 cup long-grain rice

Directions

1. Step 1Heat the oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces and set aside.
2. Step 2Add vegetables to the pot. Cook, stirring, for 5 minutes. Add sausage and cook 3 minutes more. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup of water then bring to a boil. Add rice and chicken. Reduce heat and simmer for 5 minutes. Cover and remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.