Chicken & Sausage Jambalaya
Source: FoxValleyFoodie.com
Ingredients
Number of Servings: 4
FEATURED: 7 oz. bacon (chopped)* OR Andouille sausage, half lengthwise and sliced
1 chicken breast, chopped
1 cup long grain white rice
2 Tbsp olive oil
½ medium onion, chopped
1/3 green pepper, chopped
1 stalk celery, chopped
1 jalapeno pepper, chopped
4 cloves garlic
½ diced tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1 tsp vinegar based hot sauce
16 oz. chicken stock
Creole seasoning:
1 tsp smoked paprika
¾ tsp salt
¾ tsp garlic powder
¼ tsp black pepper
¼ tsp onion powder
¼ tsp cayenne pepper
¼ tsp dried oregano
¼ tsp dried thyme
Directions
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Mix together all the ingredients for Creole seasoning and set aside.
Combine chopped chicken with 1 Tbsp of creole seasoning in a small bowl.
Add 1 Tbsp of oil skillet heated to medium-high and seer chicken and sausage until a brown crust forms. Remove from pan and set aside (chicken can still be raw on the inside).
Add remaining Tbsp of oil and sauté onion, bell pepper, jalapeno pepper, and celery over medium heat until tender (about 5 minutes). Add garlic and cook 1 minute longer, until fragrant.
Rinse rice by under cold water to remove excess starch which will prevent rice from sticking and becoming mushy. Water should run clear.
Add chicken broth and scrape any burnt on fond from the bottom of the pan, then tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice, chicken, and sausage and add remaining Creole seasoning.
Bring rice to a boil and briefly stir to ensure rice is not sticking to bottom. Reduce heat to low and simmer until rice absorbs liquid and becomes tender (15-20 minutes). Keep lid on as much as possible and refrain from stirring. Stirring releases starches which will cause the rice to become mushy.
When the liquid has been absorbed test rice for doneness by squeezing between your fingers, rice should be soft all the way through.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories –313cal – 15% DV
Sodium – 1,116mg – 49% DV
Total Fat – 13g – 17% DV
Saturated Fat – 2g
Trans Fat – 0g
Protein – 24g – 25% DV
Cholesterol – 73mg — 24% DV
Total Carbohydrates – 25g – 9% DV
Fiber - 2g - 8% DV
Sugar - 7g