Happy New Year!
I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.
Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!
Jambalaya with andouille and chicken
Serves 6 (1.5 cups each)
By Jane and Michael’s Gourmet Extravaganza
- 2 tsp canola oil
- 7 oz. of Klement’s andouille sausage, diced
- 5 oz. of boneless, skinless chicken breast, cubed
- 1 medium yellow onion, finely chopped
- 2 stalks of celery, diced
- 1/2 of a green bell pepper, diced
- 1 tsp Cajun spice blend
- 1/2 tsp dried thyme
- 1 1/2 cups of uncooked brown rice
- 4 cups canned, no-salt-added, diced tomatoes
- 2 cups chicken broth
- 1 cup water
- Salt and freshly ground black pepper, to taste
- Louisiana hot sauce, to taste
Heat the canola oil over medium heat in a large Dutch oven. Saute the diced andouille and cubed chicken until the andouille is browned and the chicken is cooked through, about 5 minutes (if you’re using already-cooked chicken, you can just use the andouille in this step). Remove the andouille and chicken from the pan and set aside.
Add the diced onion, celery, and green pepper to the same pan and saute for 5 minutes, or until the onion is translucent. Stir in the Cajun spice blend, thyme, and brown rice and cook for 3-5 more minutes, stirring often, until the rice is slightly toasted.
Stir in the diced tomatoes, chicken broth, and water. Bring to a boil. Reduce heat, cover, and simmer until the rice is nearly cooked through (about 45 minutes). Check and stir occasionally, adding more water if needed.
Return the cooked andouille and chicken to the Dutch oven and stir to combine. Simmer for 5-10 minutes to blend the flavors and finish cooking the rice. Season with salt, pepper, and hot sauce to taste. Enjoy!