16 INGREDIENTS • 8 STEPS • 1HR

Simple Weeknight Jambalaya

Name: Simple Weeknight Jambalaya
Total time: PT3600.0S
Yield: 4
Ingredients: 1 pound Chicken Breast; 1 pound Spicy Italian Sausage Link; 3 stalk Celery; 1 Yellow Onion; 1 Red Bell Pepper; 3 clove Garlic; 2 1/2 cup Chicken Stock; 2 tablespoon Cajun Seasoning; 1 teaspoon Dried Thyme; 1 Bay Leaf; 1 can Crushed Tomatoes; 1 cup White Rice; 1 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper; to taste Scallion

What could be better on a cold night than a pot of warm, spiced stew? This jambalaya is the perfect way to turn leftovers into a masterpiece. Jazz it up with your favorite substitutions and make it your own.

Love This Recipe?

Bite

1HR

Total Time

$4.47

Cost Per Serving

Ingredients

Servings

us / metric

1 lb

Chicken Breast

1 lb

Spicy Italian Sausage Link

3 stalks

Celery

Yellow Onion

Red Bell Pepper

3 cloves

Garlic

2 1/2 cups

Chicken Stock

2 Tbsp

Cajun Seasoning

1 tsp

Dried Thyme

Bay Leaf

1 can
(14 oz)

Crushed Tomatoes

1 cup

White Rice

1 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

to taste

Scallions, sliced

optional

Love This Recipe?

Bite

Cooking Instructions

Hide images

step 1

Cube Chicken Breast (1 lb) into bite-size pieces. Slice Spicy Italian Sausage Link (1 lb).

step 2

Chop Celery (3 stalks) stalks. Mince the Garlic (3 cloves).

step 3

Dice the Red Bell Pepper (1) and Yellow Onion (1).

step 4

In a dutch oven over medium-high heat, add Olive Oil (1 Tbsp). Cook sausage then chicken in 2 batches, cook until golden brown on all sides, about 5 minutes each batch. Take out and set aside.

step 5

In the same pot add celery, yellow onion, red bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.

step 6

Pour in Chicken Stock (2 1/2 cups), Cajun Seasoning (2 Tbsp), Bay Leaf (1), Dried Thyme (1 tsp), and Crushed Tomatoes (1 can). Bring to a boil.

step 7

Into the pot, add White Rice (1 cup), chicken, and sausage. Simmer, covered, for 20-25 minutes, stirring occasionally, until rice is cooked through and liquid is mostly absorbed.

step 8

Season with Salt (to taste) and Ground Black Pepper (to taste). Serve with Scallions (to taste).

RECIPES TAG

top