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.
Ingredients
Cooking Instructions
step 1
Cube Chicken Breast (1 lb) into bite-size pieces. Slice Spicy Italian Sausage Link (1 lb).
step 2
Chop Celery (3 stalks) stalks. Mince the Garlic (3 cloves).
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 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.
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 cups), Cajun Seasoning (2 Tbsp), Bay Leaf (1), Dried Thyme (1 tsp), 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 Scallions (to taste).