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Quick Jambalaya

Quick Jambalaya

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

Martha Stewart Living, February 2007 http://www.marthastewart.com/313499/quick-jambalaya
4.036365
Rated
80.7273100(56)56
  • Prep Time 10 minutes
  • Total Time 60 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.

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