Jambalaya

By bubsmoljo

Ingredients

• 1/4 c. olive oil
• 1 lb. boneless skinless chicken breast
• salt and pepper
• 3 celery stalks, finely chopped
• 1 med. onion finely chopped
• 1 green bell pepper, stemmed, seeded and finely chopped
• 1 lb. andouille sausage cut into 1/2" pieces
• 2 garlic cloves, minced
• 2 c. low sodium chicken broth
• 3/4 tsp. Old Bay
• 1 can (14oz) crushed tomatoes with juice
• 1 c. long grain rice

Details

Servings 4

Preparation

Step 1

Heat oil in a dutch oven over medium high heat. Season chicken with Salt and pepper. Cook until golden about 5 mins per side. Cut in 3/4" pieces and set aside. Add vegetables to pot. Cook, stirring about 5 mins. Add sausage cook 3 mins. Add garlic, cook 1 minute. Stir in stock, old bay, tomatoes and 1/2 c. water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed. 30-35 mins. Season with salt and pepper.