Description
This quick and easy Jambalaya is made in one pot and is loaded with a little New Orleans flavor! It’s the perfect gluten-free meal for busy weeknights!
Recipe from Julie Wampler’s Dinner for Two.
Ingredients
- 1 Tablespoon Vegetable Oil (I Used Olive)
- 1 cup Diced Green Bell Pepper
- ½ cups Diced Onion
- 2 Ribs Celery, Diced
- 2 cloves Garlic, Minced
- ½ pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
- 6 ounces, fluid Andouille Sausage, Cut Into Rounds
- 1 Tablespoon Tomato Paste
- ¾ cups Long Grain White Rice
- 1-½ cup Chicken Broth
- 1 cup Diced Tomatoes, Undrained
- 1 Tablespoon Cajun Seasoning
- 1 Bay Leaf
Preparation
Add oil to a large pot or Dutch oven over medium-high eat. When oil is hot, add bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.
Add chicken, andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste. Add white rice and stir it around until lightly toasted.
Stir in chicken broth, diced tomatoes, Cajun seasoning, and bay leaf. Cover, and cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
Serve hot!
Recipe from Julie Wampler’s Dinner for Two.
Notes:
1. Mine took a little longer than 30 minutes to cook—more like 45 minutes.
2. Although the book said it made two servings, we each got 2 meals out of this, so it depends on how much you eat!
