Jambalaya
Serves: 12
Total Cook Time: 45
Prep Time: 10
Cook Time: 35
Ingredients
- 2 tablespoons oil
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound andouille sausage, sliced 1/4-inch thick
- 1 large onion, diced
- 2 tablespoon cajun seasoning
- 4 cups chicken broth
- 2 cups water
- 2 cans (14 1/2 ounces) stewed tomatoes
- 2 cups long grain rice
Instructions
- In a large pot, combine rice, water, broth, and stewed tomatoes; bring to a boil.
- Heat oil in large heavy skillet on medium-high heat.
- Add chicken to skillet, cook through, around 10 minutes. Add to pot.
- Add andouille sausage to skillet, cook through, around 6 minutes. Add to pot.
- Add onion to skillet, cook and stir on medium heat 2 minutes or until onion is softened.
- Stir seasoning into cooked diced onions. Add to pot.
- Reduce heat to simmer; cover and cook 15 to 20 minutes or until rice is tender, stirring occasionally.
