Chicken Jambalaya

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1½ pounds boneless skinless chicken breast (cut into bite-size pieces*)

2 tablespoons Cajun seasoning (divided)

3 tablespoons olive oil (divided)

1 pound Andouille sausage (sliced into rounds**)

½ onion (diced)

2 ribs celery (diced)

2 bell peppers (any color)

2 cloves garlic (minced)

14 ½ ounces crushed tomatoes (1 can)

1 teaspoon dried oregano

2 cups chicken broth

1 cup white rice (***)

Directions

Cook

Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes, until browned on all sides. Transfer the chicken to a plate.

Brown

Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.

Saute

Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened.

Add in the garlic and cook for another minute.

Simmer

Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed.

Stir in the chicken and sausage and cook until everything is heated through.

Serve

Give the jambalaya a good stir. Season with salt and pepper to taste.

Nutrition

• Calories: 588 kcal
• Total Fat: 32 g
• Saturated Fat: 9 g
• Cholesterol: 136 mg
• Sodium: 1101 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 42 g