Chicken And Sausage Jambalaya Recipe

Name: Chicken And Sausage Jambalaya Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 pound boneless skinless chicken breast halves cut in 1-inch cubes; 1 pound andouille sausage sliced 1/4-inch thick; 1 medium red onion chopped; 1 medium green bell pepper chopped; 1 rib celery chopped; 1 medium tomato chopped; 2 tablespoons McCormick Gourmet® Cajun Seasoning; 2 McCormick Gourmet® Organic Turkish Bay Leaves; 1 cup long grain rice; 1 3/4 cups chicken stock

By: McCormick Kitchens

Made With:

Bring the flavors of Louisiana’s Bayou Country to your kitchen with our chicken and sausage jambalaya recipe. This comforting one-pot dish is made with chicken breast and andouille sausage for savory richness, perfectly balanced by the sweetness of red onion, green bell pepper, celery and tomato. McCormick Gourmet™ Cajun Seasoning lends just the right touch of spice, with aromatic McCormick Gourmet™ Turkish Bay Leaves helping to enhance and round out the overall flavor profile.

Recipe Info

Prep Time:

15m
Cook Time:

35m
Serving Size:

1 cup
Servings:

8
User Rating:

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves cut in 1-inch cubes
1 pound andouille sausage sliced 1/4-inch thick
1 medium red onion chopped
1 medium green bell pepper chopped
1 rib celery chopped
1 medium tomato chopped
2 tablespoons McCormick Gourmet® Cajun Seasoning
2 McCormick Gourmet® Organic Turkish Bay Leaves
1 cup long grain rice
1 3/4 cups chicken stock

Nutrition Information

(per serving)

Calories 299
Carbohydrates 25 g
Cholesterol 67 mg
Fiber 1 g
Protein 25 g
Sodium 776 mg
Total Fat 11 g

Instructions

Heat oil in a large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir for 5 minutes. Remove from skillet.
Pour off excess oil. Add onion, bell pepper, and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning, and bay leaves.
Return chicken and sausage to the skillet. Add rice and stock; bring to a boil. Reduce heat to low; cover and cook for 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.