Jambalaya
A hearty bowl of this Jambalaya will fill you with the comfort of a full tummy and is an easy prep meal for the week.
Servings: 8
Calories:
Ingredients
- 1 lb skinless, boneless chicken thighs cut into cubes
- 14 oz andouille sausage (cajun style) sliced
- 8 oz tomato sauce
- 0.25 oz fresh thyme
- ¼ cup water
- 1 cup chopped onion
- 1 cup chopped green bell pepper remove & discard the seeds
- 1 cup chopped celery
- 2 cups white rice
- 4 cups low- sodium chicken broth or unsalted
- ¼ cup water
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tsp (divided) salt
- 2 tsp paprika
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cayenne pepper +/- adjust to your liking
- 3 garlic clove minced
- 1 bunch green onions chopped
- 6 dried bay leaves
Instructions
- Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked. Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.
- Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven. Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix. Bring the heat to a boil. Return meat, add fresh thyme and mix. Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.
- Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes with the lid. Discard the bay leaves. Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.