Chicken and Sausage Jambalaya
Ingredients:
2 tablespoons olive oil
1 pound chicken breast, diced
1 pound smoked chicken sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 1/2 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
Directions:
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced chicken breast and cook until browned, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil. Cook the smoked chicken sausage until browned, about 4-5 minutes. Remove and set aside with the chicken.
Add the onion, green bell pepper, celery, and garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the rice, chicken broth, diced tomatoes, Cajun seasoning, smoked paprika, thyme, and cayenne pepper. Bring the mixture to a boil.
Return the browned chicken and sausage to the skillet, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Season with salt and pepper to taste. Garnish with sliced green onions and fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 6 servings
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