Smallwood Recipes

Jambalaya

Jambalaya
Prep: 15
Cook: 20
Multiply:
×1
Serves 6 per batch

Ingredients

  • 2 Tablespoon Olive Oil
  • 1 Small Diced Sweet Onion
  • ⅓ Cup Diced Celery
  • 2 Cloves Minced Garlic
  • 2 Cups Chicken Broth
  • 28 oz Petite Diced Tomatoes
  • 8 oz Andouille Sausage
  • 1 Cup Uncooked Rice
  • 1 Teaspoon Cajun Seasoning
  • 1 Pinch Cayenne Pepper
  • 1 lb Cubed Chicken
  • 2 Teaspoons Chopped Parsley
  • 1 Diced Green Pepper

Instructions

  1. In an extra-large skillet (with a lid), warm 2 Tablespoon Olive Oil over medium-high heat. Add in the {Sweet Onion}, 1 lb Cubed Chicken, {Green Pepper}, and ⅓ Cup Diced Celery; sauté until chicken is cooked through and onion is softened, stirring occasionally, about 3-6 minutes. Stir in the 2 Cloves Minced Garlic and cook for 30-60 seconds until fragrant. Sprinkle with a touch of salt and pepper.
  2. Stir in 2 Cups Chicken Broth, 28 oz Petite Diced Tomatoes, 8 oz Andouille Sausage, 1 Cup Uncooked Rice, 1 Teaspoon Cajun Seasoning, and 1 Pinch Cayenne Pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
  3. Sprinkle with 2 Teaspoons Chopped Parsley, if desired, and serve.