Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 lb (450g) smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions:
1. Prepare Ingredients:
3. Saute Vegetables:
- Dice the chicken breasts into bite-sized pieces. Slice the smoked sausage into rounds. Dice the onion, bell pepper, and celery. Mince the garlic cloves. Slice the green onions for garnish.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the diced chicken and sliced sausage to the pot.
- Cook until the chicken is browned on all sides and the sausage is lightly browned. This should take around 5-7 minutes. Stir occasionally to ensure even cooking.
3. Saute Vegetables:
- In the same pot where you cooked the chicken and sausage, add the diced onion, bell pepper, and celery.
- Sauté the vegetables until they are softened. This should take about 5 minutes.
- Add the minced garlic and continue cooking for another minute until fragrant. Stir the ingredients to prevent burning.
- Return the cooked chicken and sausage to the pot with the sauteed vegetables.
- Add the diced tomatoes (with their juices), chicken broth, long-grain white rice, Cajun seasoning, dried thyme, and dried oregano.
- Stir well to combine all the ingredients evenly. This ensures that the flavors are distributed throughout the dish.
- Bring the mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low to maintain a gentle simmer.
- Cover the pot with a lid and let the Jambalaya simmer for about 20-25 minutes. This allows the rice to cook and absorb the flavors of the other ingredients.
- Stir the Jambalaya occasionally to prevent the rice from sticking to the bottom of the pot.
- Once the rice is fully cooked and most of the liquid is absorbed, taste the Jambalaya.
- Adjust the seasoning to your preference by adding salt, pepper, and additional Cajun seasoning if desired. Stir well to incorporate the seasonings.
- Remove the pot from the heat.
- Garnish the Jambalaya with sliced green onions for freshness and color.
- Serve the Jambalaya hot, either directly from the pot or transferred to a serving dish.
- Offer hot sauce on the side for those who want to add extra spice to their serving.
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