One Pan Jambalaya

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 20 minutes
• เวลารวม: 55 minutes

ส่วนผสม

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

วิธีทำ

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.

หมายเหตุ

Modified spices already but kept cayenne to low level

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

ข้อมูลโภชนาการ

• แคลอรี่: 628 kcal
• ไขมันทั้งหมด: 31 g
• ไขมันอิ่มตัว: 10 g
• ไขมันไม่อิ่มตัว: 17 g
• ไขมันทรานส์: 0.4 g
• คอเลสเตอรอล: 148 mg
• โซเดียม: 1222 mg
• คาร์โบไฮเดรตทั้งหมด: 43 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 4 g
• โปรตีน: 45 g