Chicken Jambalya
- 1 1/2 pounds of boneless, skinless chicken breast cut into bite-size pieces
- 2 Tablespoons of Cajun seasoning
- 3 Tablespoons of olive oil
- 1 Pound of Andouille sausage sliced into rounds (Chorizo also works here)
- 1/2 Of an onion
- 2 Stalks of celery, diced
- 1 Red bell peper
- 1 Green bell peper
- 2 Cloves of garlic, minced
- 1 14.5 Ounce can of crushed tomatos
- 1 Teaspoon of dried oregano
- 2 Cups of chicken broth
- 1 Cup of white rice
Season the chicken pieces with only one tablespoon of the cajum seasoning
Heat only 1 tablespoon of the oil in a large skillet over medium-high heat
Once heated, add the chicken to the pan and cook for 5-7 minutes or until browned.
Once cooked, transfer chicken to a plate
Heat another tablespoon of oil in the skillet and add the sausage
Cook sausage until browned and transfer sausage to plate with the chicken
Heat the remaining tablespoon of oil in the skillet. Add the onion, celery and bell peper
Season with salt and pepper and sauté until softened
Add in the garlic and cook for another minute
Stir in the crushed tomatos, 1 tablespoon of the Cajun seasoning, oregano, chicken broth and rice
Bring the mixure to a boil and then reduce to a simmer.
Cover the pan and cook for 20-25 minutes or untill the rice has cooked through and the liquid has been absorbed
Stir in the chicken and sausage and cook untill everything is heated through
Give the jambalya a good stir. Season with salt and pepper to taste.