Thursday, July 18, 2013

tasty thursdays - chicken & sausage jambalaya

with the scorching temps Pittsburgh has been rocking this week, it just seems appropriate to kick up the heat on our palates as well. this recipe is a great clean-out-the-fridge supper, since you can toss all manner of veggies into it and they all absorb the sassy Cajun spice. the original recipe came from Cooking Light, and while i do recommend andouille sausage for an authentic bayou flavor, i happened to have a pound of ground beef leftover from a previous recipe and substituted it with very satisfactory results. the original recipe calls for rotisserie chicken, but i much prefer to slice 3 chicken breasts in half and cook in about 1 cup of chicken broth over medium heat for about 15 minutes, then dice. 

adapted from cooking light

Chicken and Sausage Jambalaya Recipe

Yield: 8 servings (about 1 1/4 c. per serving)
Prep Time: 10 minutes
Cook Time: 35 minutes


1 TBSP canola oil
12 oz smoked sausage, halved lengthwise and sliced (can substitute 1 lb ground beef)
1 sweet onion, chopped
4 celery stalks, diced
1 green bell pepper, chopped
2 TBSP minced garlic
2 cups uncooked long-grain white rice
2 cups water
1 TBSP Cajun seasoning
1 tsp dried thyme
2 (14.5 oz) cans low sodium chicken broth
2 (14.5 oz) cans diced tomatoes, undrained
2 cups cooked chicken, diced

1.  Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. 
2. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Serve with garlic bread sticks and a tall glass of iced tea! 

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