Mmmm… nothing says homemade like this Jambalaya recipe. Try your hand at a favorite New Orleans dish, cooked to perfection with the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Andouille sausage. Add must-haves like Creole seasoning and cayenne pepper to round out this essential Mardi Gras meal.
15m
PREP TIME
35m
COOK TIME
291
CALORIES
12
INGREDIENTS
Ingredients
Instructions
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Ratings And Reviews
Mmmm… nothing says homemade like this Jambalaya recipe. Try your hand at a favorite New Orleans dish, cooked to perfection with the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Andouille sausage. Add must-haves like Creole seasoning and cayenne pepper to round out this essential Mardi Gras meal.
15m
PREP TIME
35m
COOK TIME
291
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound Andouille sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 rib celery, chopped
- 1 tablespoon minced fresh garlic
- 1 medium tomato, chopped
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1 teaspoon Zatarain's® Cayenne Pepper
- 1 cup Zatarain's® Enriched Parboiled Long Grain Rice
- 1 3/4 cups Kitchen Basics® All Natural Original Chicken Stock
INSTRUCTIONS
- 1 Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
- 2 Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.
- 3 Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound Andouille sausage, cut into 1/4-inch slices
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 rib celery, chopped
- 1 tablespoon minced fresh garlic
- 1 medium tomato, chopped
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1 teaspoon Zatarain's® Cayenne Pepper
- 1 cup Zatarain's® Enriched Parboiled Long Grain Rice
- 1 3/4 cups Kitchen Basics® All Natural Original Chicken Stock
INSTRUCTIONS
- 1 Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
- 2 Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.
- 3 Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.
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