Quick Jambalaya
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Martha Stewart Living, February 2007
- Prep Time 10 minutes
- Total Time 60 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup olive oil
- 1 pound boneless, skinless chicken breast halves
- Coarse salt and freshly ground pepper
- 3 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 1 pound andouille sausage, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 cups homemade or low-sodium store-bought chicken stock
- 3/4 teaspoon Old Bay seasoning
- 1 can (14 ounces) crushed tomatoes with juice
- 1 cup long-grain rice
Directions
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Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
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Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
Oh-me-oh-my! It was delicious! Even better: my kids loved it, too. I didn't have the Old Bay seasoning, so I added a little paprika and thyme, plus cayenne pepper for some kick. I'm always looking for new recipes to make dinner more exciting, and this recipe hit the spot. Definitely making this again!
yummy. love it.
This was very good and easy to make. It all came together pretty fast. The only thing I might change would be to add a little more rice next time.
I like the easy -to-prepare recipies you show here. I am a german honny.cook and Ivisit your site from time to time to find new recipies. My friends do like my cooking very much. Thank you!
yours Carl