Keyword
cajun, creole, easy, jambalaya, one pot, weeknight
Servings6people
AuthorRed Beans and Eric
Ingredients
1lbsboneless chicken breasts or boneless thighs
1lbssmoked sausagecut to ¼-inch rounds
1 10-ozcan Rotel tomatoes with chilesundrained
2cupschicken stock
1 6-ozcan tomato paste
1oniondiced
1green bell pepperdiced
3celery ribschopped
5garlic cloves
3tspparsley flakes
2tspdried basil
1 1/2tspdried oregano
1 1/2tspsalt
1/2tspcayenne pepper
1/2tsphot sauce
1 1/2cupslong-grain white rice
1lbsraw shrimpoptional
green onion for garnish
Instructions
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!