Recipe type: Cooking for a Crowd, Weekend Cooking, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
¼ 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 ½-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
¾ teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice
Instructions
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 ¾-inch pieces; set aside.
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 ½ 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.
Recipe by In Good Taste at https://ingoodtaste.kitchen/quick-jambalaya/