Bold Chicken Jambalaya (Print Version)
# Ingredients:
→ Meats
01 -
1 lb chicken thighs (boneless and skinless), diced into 1-inch pieces
02 -
1 lb andouille or conecuh sausage, sliced into 1-inch rounds
→ Base
03 -
10 oz frozen mix of onion, bell pepper, and celery
04 -
2 cups raw extra long grain white rice
05 -
1 can chicken broth (14.5 oz)
06 -
¼ cup of olive oil
07 -
1 can diced tomatoes (14.5 oz) with basil, garlic, and oregano
→ Seasonings
08 -
1 teaspoon each of garlic powder and dried basil
09 -
1 tablespoon dried parsley
10 -
½ teaspoon each of cajun seasoning, salt, and black pepper
# Instructions:
01 -
Warm the oil in a large, sturdy pot (5-quart). Toss chicken chunks with cajun spice, brown for 3-5 minutes, then pull them out of the pot.
02 -
Brown up sausage slices for about 5 minutes. Toss in the veggie mix, cover the pot, and let it cook for another 5 minutes. Stir halfway through.
03 -
Add the seared chicken back to the pot. Mix in tomatoes, broth, rice, and seasonings. Let it reach a rolling boil, cover it tightly, and simmer for 10 minutes. Give it one quick stir during cooking.
04 -
Lower the heat as much as possible, cover tightly, and leave it untouched to cook for 30 minutes. Don’t peek or stir during this time.
# Notes:
01 -
Fresh veggies can replace the frozen mix
02 -
You could bake it instead for an hour at 350°F
03 -
Stick to regular rice, avoid instant