Chicken and Sausage Jambalaya
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken and Sausage Jambalaya might be a recipe you should try. For $1.88 per serving, you get a main course that serves 8. One serving contains 640 calories, 27g of protein, and 31g of fat. It is brought to you by Pink When. It is a rather inexpensive recipe for fans of Creole food. 2169 people have made this recipe and would make it again. A mixture of salt, cayenne pepper, white pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Chicken and Sausage Jambalaya, Chicken and Sausage Jambalaya, and Chicken and Sausage Jambalaya.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
2 medium bell peppers, chopped
3 tsp cayenne pepper
1 cup green onions, chopped
1 tsp Oregano
1 tsp pepper
1 tsp red pepper
2 tsp salt
1 pound sausage, sliced
1 pound boneless skinless chicken breasts (cut in 1 inch cubes)
½ cup vegetable oil
6 cups water
2 large white onions, chopped
1 tsp white pepper
3 cups white rice
Equipment:
dutch oven
Cooking instruction summary:
Using a dutch oven, pour in the vegetable oil and warm it up over a medium heat. Pour in the chopped green onions, chopped white onions, chopped bell pepper, red pepper, and 2 tsp of the cayenne pepper. Saute the vegetables over medium heat for about 20 minutes.Add in the sliced sausage and continue to saute for about 10-12 minutes. Constantly stirring.While the veggies and sausage are cooking, sprinkle the salt, remaining tsp of cayenne, white pepper, and oregano over the chicken.Once the sausage has been cooked, add in the seasoned chicken breasts and cook for 8-10 minutes, constantly stirring.Pour the rice into the chicken and sausage mixture and stir to coat really well, for about 2 minutes.Turn the heat down to medium/low and then add the 6 cups of water, stir, and then cover for the remaining 30 to 35 minutes. Do not stir for 30 minutes. You may have to cook a little longer if you are using a brown rice in this recipe. Cook until all of the water is gone and the rice is fully cooked.Let stand for 5 minutes before serving.
Step by step:
1. Using a dutch oven, pour in the vegetable oil and warm it up over a medium heat.
2. Pour in the chopped green onions, chopped white onions, chopped bell pepper, red pepper, and 2 tsp of the cayenne pepper.
3. Saute the vegetables over medium heat for about 20 minutes.
4. Add in the sliced sausage and continue to saute for about 10-12 minutes. Constantly stirring.While the veggies and sausage are cooking, sprinkle the salt, remaining tsp of cayenne, white pepper, and oregano over the chicken.Once the sausage has been cooked, add in the seasoned chicken breasts and cook for 8-10 minutes, constantly stirring.
5. Pour the rice into the chicken and sausage mixture and stir to coat really well, for about 2 minutes.Turn the heat down to medium/low and then add the 6 cups of water, stir, and then cover for the remaining 30 to 35 minutes. Do not stir for 30 minutes. You may have to cook a little longer if you are using a brown rice in this recipe. Cook until all of the water is gone and the rice is fully cooked.
6. Let stand for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
