So I’ve been kind of obsessed with this recipe for several months now, I end up making it every few weeks or so because it is just too easy to make and it is really delicious! Not to mention it makes a ton and the leftovers are great, which is pretty much right up my ally since these days I pretty much live off leftovers during the week. Another great thing about this recipe is how flexible it is, you can easily adjust the spicier ingredients for your taste, you can make it so spicy you sweat eating it, or keep it nice and mild if you don’t like to burn your tastebuds off. I generally make this with turkey sausage so it’s healthier (though arguably slightly less delicious), you could also throw some shrimp or additional veggies in to suite your mood. Plus, my favorite part is you can really make it easy on yourself by batch cooking some chicken to throw in the freezer every once in a while, then all you have to do is thaw it and throw it in (plus you can use it for a ton of other recipes). It’s about being delicious and simple folks, and this recipe has it all! Enjoy!
Jambalaya (Print Me)
2 Tablespoons oil, divided (I prefer coconut or olive)
2 Tablespoons cajun seasoning (more or less to taste)
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into bite sized pieces*
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 stalks celery, diced
5 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes (or crushed tomatoes with ~1 Tbsp Italian seasoning)
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce (optional, to taste)
2 teaspoons Worcestershire sauce
1 teaspoon file powder (if you can’t find, skip)
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy pan or such oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add remaining tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
*Alternately use precooked or rotisserie chicken and add with sausage in step two