Name: Creole Jambalaya with Andouille Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chicken andouille sausage; 0.5 tbsp extra virgin olive oil; 0.25 cup yellow onion; 0.25 cup green bell pepper; 0.25 cup celery; 1 clove garlic; 0.25 cup tomato puree; 0.25 cup long-grain white rice; 0.75 cup low-sodium chicken bone broth; 0.5 tsp smoked paprika; 0.25 tsp dried oregano; 0.25 tsp dried thyme; 0.13 tsp cayenne pepper; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Dice the chicken breast into bite-sized pieces and slice the chicken andouille sausage into rounds.
Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken and sausage to the pot, browning the meat for about 5 minutes until the sausage is crisp and the chicken is nearly cooked through.
Stir in the diced yellow onion, green bell pepper, and celery, sautéing for 4 minutes until the vegetables begin to soften.
Add the minced garlic, smoked paprika, dried oregano, dried thyme, cayenne pepper, sea salt, and black pepper, stirring for 1 minute until fragrant.
Pour in the tomato puree and long-grain white rice, stirring to coat the rice in the spices and oil.
Add the chicken bone broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and let the jambalaya rest, covered, for 5 minutes before fluffing with a fork and serving.

Nutrition

Ingredients

Instructions

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