QUICK CHICKEN AND SAUSAGE JAMBALAYA
With the start of Mardi Gras later this month, I wanted to include at least one New Orleans dish! I have made some long-winded jambalayas :), but during the week a speedy recipe is much desired. Cajun food can be rich at times, but this recipe uses fresh and tasty ingredients that are lower in calories, fat, and sodium – but never flavor! Though there is no chocolate in here 😉, there is a nice spicy kick of heat. Tip: This is a great recipe to use leftover chicken. If you do, just add it for the last 5 minutes to heat it up.
Equipment
- large cast iron skillet
Ingredients
- 1 pound chicken breasts skinless, boneless, cut into bite-size pieces
- 1 pound chicken sausage low sodium, cut into bite-size pieces
- 1 15- oz can chopped tomatoes no sodium, drained
- 1 small onion chopped (about a cup)
- ½ cup green pepper finely chopped
- 2 ½ cup chicken stock or vegetable stock low sodium
- ¼ teaspoon ground thyme
- ¼ teaspoon ground oregano
- ¼ teaspoon red pepper flakes
- 2 cups brown rice cooked
- 2 Tablespoons fresh parsley finely chopped
- Nonstick cooking spray
Instructions
- Spray the inside of a large cast-iron skillet with nonstick cooking spray and place over high heat. Heat the skillet for 2-3 minutes and add the chicken and sausage.
- Cook for 7-8 minutes, stirring constantly, until lightly browned. Add the tomatoes, onions, and green pepper and continue cooking for 10-12 minutes, or until the onions are slightly browned.
- Stir in the stock, thyme, oregano, and red pepper. Reduce heat to a simmer. Place lid on top of the skillet and continue to simmer for 8-10 minutes, stirring every few minutes.
- Remove the skillet from the heat and stir in the rice. Cover and let stand for 5 minutes.
- Remove the lid, stir, and garnish with parsley. Makes 6 servings.
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