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Jambalaya

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6

Ingredients

  • 1 tablespoon oil or less if using higher fat meats like thighs and pork sausage
  • 1 small onion diced
  • 1 green pepper diced
  • 4 cloves garlic minced
  • 1 pound boneless skinless thighs or breasts chopped into bite-size chunks
  • 1 cup rice
  • 1/4-1/2 pound smoked Andouille sausage or kielbasa or Louisiana smoked, quartered and sliced** see note above
  • 2 cups chicken broth
  • 1 14 oz can pureed tomatoes I often puree a can of diced tomatoes with my immersion blender...this just too not deter the kids!
  • 1 tablespoon Cajun seasonings I used one that had salt, if you don't, you will need to add at least a teaspoon to your dish
  • 1 teaspoon thyme
  • Optional: chopped artichoke hearts added in with the tomatoes and broth.

Instructions

  1. In a large saute pan with a tight fitting lid, preheat over medium heat.
  2. Add you roil, heat for a few seconds.
  3. Saute onions, peppers and garlic for about a minute.
  4. Add in chicken.
  5. When the chicken is slightly browned, add in sausage and rice.
  6. Saute for another 2-3 minutes.
  7. Meanwhile, in a large measuring cup, mix the chicken broth, tomatoes, and spices.
  8. When ready, stir the liquids into the pan, stir gently, and bring to a boil.
  9. Reduce heat to low, cover and simmer until the rice is tender, about 20 minutes. Serve with a Louisiana style hot sauce.