Chicken jambalaya
A flavorful Cajun main course, Chicken Jambalaya is a satisfying dish perfect for a gluten-free diet. It covers 20% of your daily vitamins and minerals. Best enjoyed during Mardi Gras or a family gathering, this recipe takes approximately 55 minutes to make.
Ingredients
unsalted butter
2 Tbsps
sausage
453.59 g
boneless skinless chicken breast
453.59 g
yellow onion
160 g
celery
101 g
bell pepper
74.5 g
garlic
1 Tbsp
tomato sauce
245 ml
tomatoes
411.07 g
chicken stock
600 ml
rice
277.5 g
bay leaves
1 leaf
black pepper
2 tsps
salt
1 tsp
white pepper
1 tsp
fresh thyme leaves
1 tsp
red pepper flakes
1 tsp
sage leaves
0.5 tsps
Method
- Combine the creole seasoning ingredients in a small bowl and set aside.
- Melt butter in a large dutch oven over medium-high heat.
- Add the sausage until it starts to brown, about 3 minutes.
- Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
- Turn the stove top down to medium heat.
- Preheat your oven to 350 degrees.
- Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
- Stir in the tomato sauce and cook for about one minute.
- Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
- Stir in the rice and chicken stock, mix the ingredients well.
- Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
- Remove from the oven, add the bay leaves and stir well.
- Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.
Nutrition:
Carbs
38 g
Fat
20 g
Protein
26 g
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