One Pan Jambalaya

• portionen: 6 servings
• aktive zeit: 20 minutes
• gesamtzeit: 55 minutes

Zutaten

1 Tablespoon oil (vegetable or canola oil)

1 pound andouille sausage* (, cut into 1/4 inch thick slices)

1 1/2 pounds boneless skinless chicken breasts (, cut into bite-size pieces)

2 Tablespoons all-purpose flour

2 Tablespoons butter

1 yellow or white onion (, chopped)

4 green onions (, chopped)

4 cloves garlic (, finely minced)

3 ribs celery (, chopped)

1 green bell pepper (chopped)

1 Tbs oregano

1 Tbs Cajun seasoning

1 tsp thyme

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 teaspoon cayenne pepper (optional, add more for spice, if desired.)

14 ½ ounce can diced tomatoes

3 cups low-sodium chicken broth

1 1/4 cup long-grain white rice

Anweisungen

In a large skillet with a fitted lid, add the oil over medium high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.

Reduce heat to medium and add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. Add onion, celery, and bell peppers and sauté for 3 minutes.

Add basil, cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Add chicken broth and rice bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid and cook for 20 minutes.

Remove from heat, and rest with the lid on for 10 minutes. Then gently fluff with a fork and rest again for 5 minutes before serving.

Notizen

Modified spices already but kept cayenne to low level

I like to use a Dutch oven instead of a skillet/pan

Nährwertangaben

• Kalorien: 628 kcal
• Gesamtfett: 31 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 17 g
• Transfett: 0.4 g
• Cholesterin: 148 mg
• Natrium: 1222 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 4 g
• Eiweiß: 45 g