JAMMIN’ JAMBALAYA
This traditional jambalaya dish is healthy comfort by going with a lean chicken sausage, less oil and less rice. Not a fan of chicken? Go with a spicy veggie sausage instead, doubling the portion and skipping the chicken breasts. Either way, I suggest Jon Batiste for your happy tunes while cooking.
Ingredients
- 1 Tablespoon olive oil
- 1 pound andouille chicken sausage or other lean, spicy chicken sausage, sliced into thin slices
- 1/2 pound boneless skinless chicken breast cut into bite-size pieces
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 large onion chopped
- 3 green onions chopped
- 2 cloves garlic finely minced
- 3 ribs celery chopped
- 2 medium bell peppers any color combo, chopped
- 1 teaspoon dried basil
- 2 teaspoons Cajun seasoning separated
- 2 –3 medium tomatoes diced (about 2 cups)
- 3 cups low sodium chicken broth or vegetable broth if going veggie
- 1 1/2 cups long grain brown rice
- Nonstick cooking spray
Instructions
- Prepare rice according to package directions and set aside.
- In a large skillet (that has a fitted lid) add the oil and place over medium high heat.
- Add the sliced sausage and chicken pieces and brown well for about 8 minutes, sprinkling 1 teaspoon of Cajun seasoning and making sure to brown all sides.
- Remove to a plate and set aside.
- Add butter and flour to the pan (roux time!) and stir well, scraping up leftover brown bits from the pan.
- Add the onion, garlic, celery and bell peppers and saute’ for about 5–6 minutes.
- Add basil, teaspoon of Cajun seasoning, diced tomatoes and stir well to combine.
- Simmer for 2–3 minutes.
- Add broth and reserved meat.
- Bring to a boil, cover and reduce heat to low.
- Simmer for about 10 minutes.
- Add cooked rice, stir well and simmer with lid for another 10 minutes or until broth is mostly absorbed.
- Remove from heat, stir to combine and cool about 5 minutes.
- Adjust seasonings to taste.
Notes
Makes 5–6 servings.
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