Cajun Jambalaya
Ingredients
- 3 tbsp olive oil, divided
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lbs andouille sausage, thinly sliced into rounds
- 3 small bell peppers, cored and diced
- 2 ribs celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 white onion, diced
- 4 cloves garlic, peeled and minced
- 1 can crushed tomatoes (14-ounce)
- 3-4 cups chicken stock
- 1-1/2 cups uncooked long grain brown rice
- 2 tbsp Cajun seasoning or Creole seasoning
- 1 tsp dried thyme, crushed
- 1/4 tsp cayenne pepper
- 1 bay leaf
- Kosher salt and freshly-cracked black pepper
- chopped fresh parsley, thinly-sliced green onions, hot sauce (optional garnishes)
Instructions
- Heat 1 tablespoon oil in a stock pot or large, deep sauté pan over medium-high heat.
- Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.
- Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot.
- Add bell peppers, celery, jalapeño, onion, and garlic.
- Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.
- Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 30-45 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Stir in the chicken and sausage, and remove and discard the bay leaf.
- Add salt, pepper, and additional Cajun seasoning as needed.
- Remove from heat.
- Serve warm with your desired garnishes.
Notes
This is my modified version of this recipe, Jambalaya Recipe | Gimme Some Oven.
The great thing about jambalaya is nearly all of the ingredients can be prepped in advance so this makes a meal that tastes complicated come together in no time! Perfect for those crazy times in life - like I'm going through right now.
