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RECIPE
16 INGREDIENTS8 STEPS1HR

Simple Weeknight Jambalaya

5.0
7 Ratings

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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.
1HR
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Spicy Italian Sausages
3 stalks
3 cloves
2 1/2 cups
Chicken Stock
2 Tbsp
Cajun Seasoning
1 tsp
Dried Thyme
1 can
(14 oz)
Crushed Tomatoes
1 Tbsp
to taste
to taste
Scallions , sliced
(optional)

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Nutrition Per Serving

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CALORIES
905
FAT
46.8 g
PROTEIN
44.2 g
CARBS
74.1 g

Cooking Instructions

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Step 1
Cube Chicken Breast (1 pound) into bite-size pieces. Slice Spicy Italian Sausage (1 pound).
Step 2
Chop Celery (3 stalk) stalks. Mince the Garlic (3 clove).
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 tablespoon). 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 cup), Cajun Seasoning (2 tablespoon), Bay Leaf (1), Dried Thyme (1 teaspoon), 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 Scallion (to taste).

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Nutrition Per Serving
Calories
905
% Daily Value*
Fat
46.8 g
60%
Saturated Fat
13.1 g
66%
Trans Fat
0.0 g
--
Cholesterol
130.0 mg
43%
Carbohydrates
74.1 g
27%
Fiber
6.4 g
23%
Sugars
12.4 g
--
Protein
44.2 g
88%
Sodium
2363.7 mg
103%
Vitamin D
0.2 µg
1%
Calcium
157.7 mg
12%
Iron
5.9 mg
33%
Potassium
488.3 mg
10%
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