QUICK JAMBALAYA

Photo by Margie K.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1/4

    cup olive oil

  • 1

    pound boneless, skinless chicken breast halves

  • Coarse salt and freshly ground pepper

  • 3

    celery stalks, finely chopped

  • 1

    medium onion, finely chopped

  • 1

    green bell pepper, stemmed, seeded, and finely chopped

  • 1

    pound andouille sausage, cut into 1/2-inch pieces

  • 2

    garlic cloves, minced

  • 2

    cups homemade or low-sodium store-bought chicken stock

  • 3/4

    teaspoon Old Bay seasoning

  • 1

    can (14 ounces) crushed tomatoes with juice

  • 1

    cup long-grain rice

Directions

1.Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside. 2.Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup 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 to 35 minutes. Season with salt and pepper.

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