Mmmm… nothing says homemade like this Jambalaya recipe. Try your hand at a favorite New Orleans dish, cooked to perfection with the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Andouille sausage. Add must-haves like Creole seasoning and cayenne pepper to round out this essential Mardi Gras meal.
- 1 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb Andouille sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 1 rib celery, chopped
- 1 tbsp garlic, minced
- 1 medium tomato, chopped
- 2 tsp creole seasoning
- 1 tsp cayenne pepper
- 1 cup rice, enriched long grain
- 1 3/4 cup chicken stock
Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.
Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.