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!
1. 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.
2. 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.
3. 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.
4. 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.
Peter Schoemer, Drexel Food Lab
- 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.