cajun, creole, easy, jambalaya, one pot, weeknight
AuthorRed Beans and Eric
1lbsboneless chicken breasts or boneless thighs
1lbssmoked sausagecut to ¼-inch rounds
1 10-ozcan Rotel tomatoes with chilesundrained
1 6-ozcan tomato paste
1green bell pepperdiced
1 1/2tspdried oregano
1 1/2cupslong-grain white rice
green onion for garnish
In a large heavy pot, heat the olive oil on medium, and add the sliced sausage; saute until the sausage has slightly browned and the edges have a crisp to them. Once done, remove with a slotted spoon. Add the chicken to the pot and saute until the chicken is no longer pink and mostly cooked through; about 5 minutes.
Add the onions, green bell peppers, celery, and garlic to the pot with the chicken and saute for 5 minutes.
Return the sausage to the pot along with the can of Rotel tomatoes and juices, tomato paste, seasonings, chicken stock, rice and stir to combine. Reduce the heat to low, cover and simmer for 25 minutes.
Once the rice is tender, if you're adding raw shrimp to the meal, combine the shrimp into the jambalaya making sure that they are covered; cover the pot and cook for an additional 10 minutes, or until the shrimp have turned a pink color.
Season the jambalaya with salt, pepper, or hot sauce if desired and stir well before serving. Serve the jambalaya warm along with hot French bread or cornbread. Garnish with green onions and fresh parsley if desired.
Enjoy this stovetop version of the Forgotten Once Jambalaya!