One Pan Jambalaya

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 55 minutes

Ingrédients

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 1/2 teaspoon dried basil

1 1/2 teaspoon Cajun seasoning

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional, add more for spice, if desired.)

14 ½ ounce can diced tomatoes

2 1/2 cups low-sodium chicken broth

1 1/4 cup long-grain white rice

Instructions

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, garlic, celery, and bell peppers and sauté for a 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.

Nutrition

• Calories: 628 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 17 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 148 mg
• Sodium: 1222 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 45 g