Jambalaya is a great one-pot meal, easy too. This Chicken Sausage Jambalaya version is perfect as part of a healthy survivorship. It uses fiber rich brown rice to add its nuttiness, while smoky tasting chicken Andouille sausage rounds out the Cajun flavors. Yum!
- In a large saucepan heat the olive oil over a medium high flame. Add the onions, pepper and celery. Turn the heat down to medium and cook the vegetables slowly until translucent, about 3 minutes.
- Raise the heat to medium high. Stir in the salt, paprika, cayenne, onion powder, garlic powder, black pepper, thyme, and oregano until the vegetables are coated. Cook 1 minute. Add tomatoes cook and stir to combine.
- Add the rice, cook 1 minute, stirring to coat the rice. Add the stock and bring to a boil. Reduce heat to medium low and cover. Simmer 35 minutes. Add the sausage. Stir to mix.
- Cook until most of the liquid is absorbed, the rice tender, and the sausage is heated through, about 10 -15 minutes more. Garnish with fresh green onions and serve.
- 3 tablespoons olive oil
- 1 onion, diced, about 1 cup
- 1 bell pepper, diced, about ½ cup
- 1 rib celery, diced, about ¼ cup
- 1 tablespoon salt
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch dried thyme
- Pinch dried oregano
- ½ cup chopped tomatoes, fresh or canned
- ¾ cup long grain brown rice
- 2 cups chicken stock
- 1 pound pre-cooked chicken sausage, preferably Andouille style, sliced
- 4 green onions, sliced, about ¼ cup
Ann's Tips and Tricks
If you can’t find Andouille style sausage, for a smokey flavor, use smoked paprika instead of regular, and slice in pre-cooked chicken bratwurst or other mild tasting pre-cooked chicken sausage.