Ingredients
• 2 Tbsp. olive oil divided
• 1 ½ lbs. chicken cut into ½-inch pieces
• 12 oz. andouille link sausage cut into ½-inch slices
• 1 ½ tsp. salt divided
• ¾ tsp. pepper divided
• 2 cups sweet onion finely chopped
• 1 cup celery finely chopped
• 1 cup green bell pepper finely chopped
• 2 cloves garlic crushed
• 1 tsp. thyme dried
• 1 tsp. basil dried
• ¼ tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce gluten free
• 6 oz. can tomato paste
• 15 oz. can diced tomatoes with juice
• 2 ½ cups long grain white rice rinsed and drained
• 4 ½ - 5 cups chicken broth
• Fresh parsley finely chopped
See
this recipe in Meal Plan #7
Instructions
1.
In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp
salt and ¼ tsp pepper. Cook for 2 minutes.
2.
Add chicken and
continue cooking over medium heat for 8-10 minutes, or until chicken is cooked
through.
3.
Remove sausage and
chicken from the pot and set aside.
4.
Drizzle another
tablespoon of olive oil into the Dutch oven and
then add onion, celery and bell pepper. Cook for 6-8 minutes, or until
vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5.
Place chicken and
sausage back into the pot.
6.
In a small bowl
combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne
pepper. Toss to combine.
7.
Add seasoning mix,
Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir
to combine.
8.
Next, place rice and
4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait
for the ingredients to come to a boil. Reduce heat to low, cover with a lid,
and let jambalaya simmer for 30-40 minutes.
9.
Check on the
jambalaya at 25 minutes and see if it needs additional liquid. If you have a
pot that burns, this would be a good time to give the bottom of your pot a stir
to loosen up any potentially dried rice.
10.
Once rice is
completely cooked, serve immediately with fresh parsley and enjoy
