This Chicken and Sausage Jambalaya recipe is simple enough for a weeknight dinner and mild enough for a family dinner. Enjoy!
8
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients
2T.canola oildivided
1lb.bonelessskinless chicken breasts, cut into 1-inch cubes
1onionchopped
1bell pepperchopped
2stalks celerydiced
3teaspoongarlicminced
1 28oz.can crushed tomatoes
½teaspooncayenne pepper
½teaspoonground black pepper
1teaspoonsalt
½teaspoondried thyme
14ozkielbasacut in half lengthwise and then sliced (half moon shapes)
1 ¼cupsuncooked white rice
2 ½cupsvegetable OR chicken broth
Instructions
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the chicken and cook until pieces are lightly browned on all sides but not cooked through. Remove and set aside.
Add 1 additional tablespoon oil to the pot, if needed. Add onion, pepper, celery and garlic and cook until vegetables begin to soften and become tender.
Add crushed tomatoes, cayenne, thyme, salt and pepper, kielbasa and chicken back into the pot. Cook for 10 minutes, stirring occassionally.
Add the rice and broth. Bring to a boil, then reduce heat to low and cover. Cook on low heat for 25 minutes or until liquid is absorbed and rice is cooked through.