Chicken and Andouille Jambalaya

Chicken and Andouille Jambalaya
Photo by Lee Harrelson

Ingredients

  • 2 cups finely chopped celery
  • ½ teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 ½ teaspoons finely chopped jalapeño pepper
  • 1 cup thinly sliced green onions
  • 1 ½ cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
  • 1 ½ cups basmati rice
  • + 12 more ingredients
    • 3 cups finely chopped red bell pepper
    • 3 garlic cloves, minced
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • ¼ teaspoon freshly ground black pepper
    • 2 ½ cups chopped skinless, boneless chicken breast
    • 3 cups finely chopped yellow onion
    • 1 teaspoon dried basil
    • ½ cup tomato puree
    • 2 ¾ cups fat-free, less-sodium chicken broth
    • 2 bay leaves
    • 2 tablespoons canola oil

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasiona...

View full recipe at My Recipes

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