Jambalaya
Jambalaya, a one-pot main dish from Louisiana, combines rice with chicken, sausage, and sometimes shellfish with the Cajun/Creole seasoning base of green bell peppers, onion and celery.
Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked turkey sausage, sliced 1/4-inch thick
1 red onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 medium tomato, chopped
2 tablespoons McCormick® Cajun Seasoning or 2 tablespoons McCormick® Perfect Pinch® Cajun Seasoning
1 cup long grain rice
1 can (14 1/2 ounces) chicken broth
1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
2. Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened.
3. Stir in tomato, Seasoning and bay leaves. Return chicken and sausage to skillet. Add rice and chicken broth; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.
Test Kitchen Tip: Use andouille sausage in place of the turkey sausage for added flavor and heat.
per serving
Calories: 281
Fat: 9 g
Carbohydrates: 25 g
Cholesterol: 74 mg
Sodium: 1163 mg
Fiber: 1 g
Protein: 25 g