Description
This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.
Ingredients
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 1 tablespoon canola oil
- 1 celery stalk, diced
- 1 yellow bell pepper, diced
- ½ onion, diced
- 1 (10 ounce) can chunk chicken breast, drained and flaked
- 1 ½ teaspoons Cajun seasoning
- 1 (16 ounce) can chicken broth
- 1 (16 ounce) can diced tomatoes
- 2 cups instant brown rice
Instructions
- Bring a large pot of water to a boil. Boil sausage until hot
- 8 to 12 minutes; drain.
- Heat canola oil in a pot over medium-high heat; saute sausage
- celery
- bell pepper
- and onion in hot oil until vegetables start to soften
- about 5 minutes.
- Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil
- add the rice
- and stir. Return mixture to a boil
- reduce heat to medium-low
- cover pot
- and simmer mixture until for 5 minutes. Remove cover
- stir
- and continue to simmer until the rice has absorbed the liquid and is tender
- about 5 minutes more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4