Weeknight Chicken and Sausage Jambalaya
Servings 8
Calories 496kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 pound cajun or andouille smoked sausage (sliced into 1/4 inch rounds)
- 1 pound chicken breast meat (cubed)
- 1 large yellow onion (chopped)
- 1 large bell pepper (seeded and chopped)
- 3 cloves garlic (minced)
- 1 (28-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can tomato sauce
- pinch dried red pepper flakes (optional)
- 2 bay leaves
- 2 1/2 cups chicken broth
- 1 teaspoon creole seasoning
- 2 cups parboiled rice (also sometimes called converted rice)
Instructions
- Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
- Add the onions and pepper and cook, stirring frequently, until the onions are translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
- Add the undrained tomatoes, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil.
- Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 25 minutes - stirring occasionally - or until rice is tender and most of the liquid has been absorbed.
Nutrition
Calories: 496kcal | Carbohydrates: 48g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1198mg | Potassium: 888mg | Fiber: 3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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