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Jambalaya

One of my favorite winter meals is jambalaya. It is easy to make and freezes well if you have any leftovers. This recipe serves between 8-10.

Ingredients:
1 package (12 oz) Andouille sausage, sliced
1 Tablespoon canola oil
1 medium green pepper, diced
1/2 medium onion, diced
3-4 stalks celery, diced
3 Tablespoons tomato paste
1/2 c. water
2 teaspoons Cajun seasoning
3 1/2 c. chicken stock
1 1/2 c. rice (not minute rice) use slow cooking rice
2 cans (14.5 oz) diced tomatoes with juice
1 teaspoon salt
1 teaspoon pepper
2 c. shredded chicken, I use rotisserie chicken

Directions:

  • Add oil to medium pan or skillet and heat. Add sliced sausage and browned. Cover pan and keep warm, stirring occasionally. 
  • Add the shredded chicken to the sausage and keep warm.
  • In large pan heat a tablespoon of oil and sauté the celery, onion and green pepper, about 15 minutes.
  • Add the tomato paste, water, seasoning, chicken stock, rice, diced tomatoes, salt and pepper.
  • Heat until boiling, then cover and reduce to a simmer for about 45 minutes. Make sure you stir the ingredients occasionally so they don’t stick to the bottom of the pan. 😉
  • Add more chicken stock or water if needed.
  • Add sausage and chicken to the rice mixture and stir until combined.
  • Turn heat to low to keep warm. I usually serve mine after 15-30 minutes.
Enjoy!
Love and peace,
Tammi


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