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Servings:

Simple Weeknight Jambalaya

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.

Total Time

1hr

4.9

11 Ratings

Author: SideChef

Servings:

Ingredients

•

1 lb

Chicken Breasts

•

1 lb

Spicy Italian Sausage Links

•

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)

Cooking Instructions

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

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

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

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.

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

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.

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.

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

Nutrition Per Serving

CALORIES

718

FAT

30.5 g

PROTEIN

49.0 g

CARBS

58.3 g