Easy Jambalaya Recipe

16 ounces Chicken Breast (cooked), no skin, roasted
4 link (raw dimensions: 4" long Pork Sausage
2 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw
3 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
3 stalk, large (11"-12" long) Celery, raw
3 clove Garlic
.5 serving Muir Glen crushed tomatoes with basil 28 oz can (by MELTING2SVELTE)
3 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
1 cup White Rice, medium grain
3 cup (8 fl oz) Chicken Broth
1 tsp Pepper, red or cayenne
.5 tsp Paprika
.5 tsp Dried Oregano (by ARCTIC.ORCA)
.5 tsp Thyme, ground

1.In a large saucepan, heat olive oil over medium-high heat. Add onion, peppers, celery, and garlic. Cook for a couple of minutes, or until veggies begin to sweat. Add the chicken and sausage, stirring frequently, using more olive oil if necessary. Cook until meat is browned and chicken is no longer pink. Season with salt, pepper, cayenne, paprika, oregano, and thyme. Cook for 1 more minute.
2. Stir in tomatoes, broth, Worcestershire, and bay leaves. Bring to a boil and add rice. Reduce heat to a simmer and cook for 20-30 minutes, or until rice is cooked through. Add more broth if necessary, but if you stir often enough, there should be no worries of burning or sticking.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ELIDAAA.