Chicken & Sausage Jambalaya

What’s on the menu tonight? JAMBALAYA! In the past, I have used boxed Jambalaya only because it was a lot more convenient and less time-consuming. But after making it myself, I must say I have given Zatarain’s a run for their money! And I will NEVER resort to the boxed stuff again! This recipe is pretty easy, the only reason it is a LITTLE bit time-consuming is because of preparation. Okay, and rice in general takes a bit to cook. Let me tell you, this is worth it and was a total crowd pleaser!

Here is what you’ll need:

  • 1 onion, diced
  • 3 Tbs. olive oil
  • 3 ribs celery, chopped
  • 3 peppers, diced
  • 4 cloves garlic, minced
  • 2 chicken breasts, cut bite-size
  • 1 pound turkey kelbasa (or andouille sausage)
  • 3 cups low-sodium chicken stock
  • 1 can crushed tomatoes
  • 1.5 cups uncooked rice
  • 2 Tbs/ cajun seasoning *
  • 1 bay leaf
  • 1 tsp. thyme
  • 1/4 tsp. cayenne pepper
  • salt and pepper
  • 2 green onions, chopped

* I didn’t have cajun seasoning on hand so I concocted my own using this recipe. However, I had to adjust the amounts used to reflect my recipe! I had the measurements written down somewhere but I seem to have misplaced it!

1. Add oil and sauté celery, onion, pepper (the holy trinity) and garlic for 5 minutes.
2. Add chicken and sausage, sauté for 5 minutes or until chicken is cooked.
3. Add chicken stock, tomatoes, rice, bay leaf and spices — turn to medium-low heat.
4. Cover and simmer for about 30 minutes or until rice is tender and most of the liquid has absorbed.
5. Remove bay leaf, season with salt and pepper to taste.
6. Garnish with green onions.

And there you have it, a HUGE helping of Jambalaya for everyone to enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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