How to Make the Best Chicken Jambalaya

How to Make the Best Chicken Jambalaya

Description: You can never have too many Cajun recipes, so give How to Make the Best Chicken Jambalayan a try. This main course has 450 calories, 26g of protein, and 21g of fat per serving. This recipe serves 8. For $1.86 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Pink When requires ▢ butter, ▢ tomatoes, ▢ tomato sauce, and ▢ onion. It is a good option if you're following a gluten free diet. Plenty of people made this recipe, and 2169 would say it hit the spot. From preparation to the plate, this recipe takes around 55 minutes. All things considered, we decided this recipe deserves a chefcipe score of 76%. This score is good. If you like this recipe, take a look at these similar recipes: How to Make the Best Chicken Jambalaya, Chicken Jambalaya, and Chicken Jambalayan II.

Diets & Intolerances
gluten free |

Weight watchers points: 13
(Source: pinkwhen.com)

Prep Time
55 minutes
Total Time
55 minutes
Serves
8

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Ingredients

  • 2 tbsp ▢ butter
  • 1 lb ▢ sausage
  • 1 lb ▢ chicken breasts
  • 1 cup ▢ onion
  • 1 cup ▢ celery
  • 1/2 cup ▢ bell pepper
  • 1 tbsp ▢ garlic
  • 1 cup ▢ tomato sauce
  • 14 1/2 oz ▢ tomatoes
  • 2 1/2 cups ▢ chicken stock
  • 1 1/2 cups ▢ rice
  • 1 leaves ▢ 2 bay
  • 2 tsp ▢ ground pepper
  • 1 tsp ▢ salt
  • 1 tsp ▢ pepper
  • 1 tsp ▢ thyme
  • 1 tsp ▢ pepper flakes
  • 1/2 tsp ▢ sage

Steps

  1. Combine the creole seasoning ingredients in a small bowl and set aside.
  2. Melt butter in a large dutch oven over medium-high heat.
  3. Add the sausage until it starts to brown, about 3 minutes.
  4. Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
  5. Turn the stove top down to medium heat.
  6. Preheat your oven to 350 degrees.
  7. Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
  8. Stir in the tomato sauce and cook for about one minute.
  9. Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
  10. Stir in the rice and chicken stock, mix the ingredients well.
  11. Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
  12. Remove from the oven, add the bay leaves and stir well.
  13. Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.