The Best Chicken and Sausage Jambalaya Recipe
A thick stew of sausage, chicken, veggies, and rice with creole seasoning.
Servings: 6
Calories: 308kcal
Ingredients
- 2 Chicken Breasts
- 2 Andouille Sausages substitute for Kielbasa to avoid heat
- 6 ounces Beer
- 15 ounce can diced tomatoes
- 1 red bell pepper
- 1 small onion
- 3 stalks of celery
- 2 cloves garlic
- 1 cup long grain rice
- 2 cups of chicken stock
- 2 teaspoon creole or cajun seasoning adjust to your preference
- 2 tbs vegetable oil substitute avocado or olive oil
- salt and pepper
- green onions or parsley or both to garnish
Instructions
- First, prepare and measure all of your ingredients.
- Next, each a large heavy pot over medium-high heat. After the pot has preheated, add the oil and the chicken.
- When the chicken has lightly brown on all sides, remove it with a slotted spoon to a plate. Now you can add the sausage.
- After 4-5 minutes, add the minced garlic diced onion, celery, and bell pepper. Cook the veggies with sausage for 5 minutes or until the vegetables have softened and the onion becomes translucent.
- Add the chicken back to the pot. Add the creole seasoning and beer. Scrape off the browned bits from the bottom of the pan and cook for 2 minutes.
- Pour in the diced tomatoes, white rice, and chicken stock. Stir the jambalaya well so the rice and liquid are completely incorporated. Cover and reduce to a medium to low heat. Cook with the lid on for 15 minutes.
- After 15 minutes, shut off the heat and let the jambalaya rest for 5 minutes before removing the lid.
Nutrition
Calories: 308kcal | Carbohydrates: 34g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 312mg | Potassium: 614mg | Fiber: 2g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 2mg
