Chicken & Sausage Jambalaya
Ingredients
The base
-
2
cups
cooked rice
-
15
oz
fire-roasted diced tomatoes
The proteins
-
1
lb
boneless chicken breast, cubed
-
13
oz
chicken sausage, sliced
The vegetables
-
1
whole
yellow onion, diced
-
½
cup
celery, diced
-
1
whole
green bell pepper, diced
-
1
tbsp
minced garlic
The seasonings
-
1
tsp
paprika
-
½
tsp
ground thyme
-
2
tbsp
Creole seasoning
-
1
tsp
black pepper
-
1
tsp
basil flakes
-
1
tsp
garlic powder
-
¼
tsp
red cayenne pepper
The fats
Instructions
- Cook the rice according to instructions and set aside.
- Season the cubed chicken with paprika and thyme, then sauté in a skillet for 3 minutes until no longer pink. Remove from heat.
- Add the sliced chicken sausage to the skillet and cook until browned. Remove from heat and set aside.
- In the same skillet, add butter and minced garlic, then add the diced onion, celery, and bell pepper. Cook until soft and translucent.
- Add the drained fire-roasted tomatoes to the skillet.
- Return the chicken and sausage to the skillet, then add the cooked rice and all seasonings. Mix well.
- Cover and cook on low heat for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
592
Total fat
27.3g
Total carbohydrates
45g
Total protein
38.4g
Sodium
1801mg
Cholesterol
129mg
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