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
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® 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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