Chicken Jambalaya

Name: Chicken Jambalaya
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Salted Butter (▢ 2 tbsp unsalted butter); 1 lb Sage (▢ 1 lb sliced sausage); 1 lb Chicken Breast Fillet (▢ 1 lb boneless skinless chicken breasts cut into bite sized pieces); 1 cup Yellow Onion (▢ 1 cup yellow onion chopped); 1 cup Celery (▢ 1 cup celery chopped); ½ cup Bell Pepper (▢ 1/2 cup bell pepper chopped); 1 tbsp Garlic (▢ 1 tbsp minced garlic); 1 cup Tomato Purée (▢ 1 cup tomato sauce); 14 ½ oz Vine Ripened Tomato (▢ 14.5 oz diced tomatoes); 2 ½ cup Chicken Broth (▢ 2 1/2 cups chicken stock); 1 ½ cup White Rice (▢ 1 1/2 cups rice uncooked and rinsed); 1 leaf Bay Leaves (▢ 2 bay leaves whole); 3 tsp Black Peppercorns (▢ 2 tsp ground black pepper + ▢ 1 tsp white pepper); 1 tsp Fine salt (▢ 1 tsp salt); 1 tsp Fresh thyme (▢ 1 tsp thyme dried); 1 tsp Red Pepper Flakes (▢ 1 tsp red pepper flakes); ½ tsp Mint (▢ 1/2 tsp sage)

55 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free

Ingredients

For 8 servings

Salted Butter2 tbsp · ▢ 2 tbsp unsalted butter
Sage1 lb · ▢ 1 lb sliced sausage
Chicken Breast Fillet1 lb · ▢ 1 lb boneless skinless chicken breasts cut into bite sized pieces
Yellow Onion1 cup · ▢ 1 cup yellow onion chopped
Celery1 cup · ▢ 1 cup celery chopped
Bell Pepper½ cup · ▢ 1/2 cup bell pepper chopped
Garlic1 tbsp · ▢ 1 tbsp minced garlic
Tomato Purée1 cup · ▢ 1 cup tomato sauce
Vine Ripened Tomato14 ½ oz · ▢ 14.5 oz diced tomatoes
Chicken Broth2 ½ cup · ▢ 2 1/2 cups chicken stock
White Rice1 ½ cup · ▢ 1 1/2 cups rice uncooked and rinsed
Bay Leaves1 leaf · ▢ 2 bay leaves whole
Black Peppercorns3 tsp · ▢ 2 tsp ground black pepper + ▢ 1 tsp white pepper
Fine salt1 tsp · ▢ 1 tsp salt
Fresh thyme1 tsp · ▢ 1 tsp thyme dried
Red Pepper Flakes1 tsp · ▢ 1 tsp red pepper flakes
Mint½ tsp · ▢ 1/2 tsp sage

Make it mine in the app

Steps

1Combine the creole seasoning ingredients in a small bowl and set aside.
2Melt butter in a large dutch oven over medium-high heat.
3Add the sausage until it starts to brown, about 3 minutes.
4Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
5Turn the stove top down to medium heat.
6Preheat your oven to 350 degrees.
7Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
8Stir in the tomato sauce and cook for about one minute.
9Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
10Stir in the rice and chicken stock, mix the ingredients well.
11Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
12Remove from the oven, add the bay leaves and stir well.
13Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.