Easy Chicken & Sausage Jambalaya Recipe

StumbleUpon

Winter may be over, but it’s always a good time for comfort food. Maybe I’m just saying that because I just got back from freezing half to death in Napa Valley, and now it’s chilly and raining here in Miami. IN JUNE. IN THE SUMMER. This is madness, y’all! You might think warm, cozy comfort foods like this Easy Chicken & Sausage Jambalaya Recipe are for fall and winter only, but you would be wrong.

It’s always a good time for Jambalaya! My friends over in New Orleans are nodding their heads right now, you can be sure!

Easy Chicken & Sausage Jambalaya

Ingredients

2 tsp canola oil
6 ounces turkey andouille sausage, cut into 1/4-inch slices
1 small yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped (could also use red, yellow, or orange peppers)
2 garlic cloves, minced
1 cup uncooked brown or wild rice
1 cup water
1/2 tsp red pepper flakes
dash of salt
3-5 fresh thyme sprigs
1 (14.5oz) can fat-free, lower-sodium chicken broth
1 (14.5oz) can no-salt-added diced tomatoes, undrained (use fire-roasted for more spice)
1 cup shredded skinless, boneless rotisserie chicken breast (could easily use 1-2 chicken breasts that have been baked or boiled, then shredded)

Directions

Heat a stock pot over medium heat and add oil. Add the sausage and cook for 2-4 minutes or until sides of sausage have browned. Add celery, onion, pepper, and garlic and cook for 6 minutes, stirring frequently.

Add rice and next 6 ingredients (through tomatoes) and bring to a boil. Once boiling, cover, reduce heat, and simmer for 25-30 minutes or until rice is done.

Remove thyme and discard sprigs. Add the shredded chicken and stir until heated through, cooking about 3-5 minutes.
You can serve warm and with a nice, crusty bread to make it a complete meal. Yum!