Andouille and Chicken Jambalaya

By mschweickert

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
• 2 stalks celery, chopped, plus leaves for topping
• 1 onion, chopped
• 1 green bell pepper, chopped
• Kosher salt
• 2 tablespoons tomato paste
• 1 teaspoon Cajun seasoning
• 3/4 cup converted white rice
• 1 15-ounce can diced fire-roasted tomatoes
• 1 15-ounce can no-salt-added kidney beans, drained and rinsed
• 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.

Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.

Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

Photograph by Justin Walker