Loaded with vegetables and drizzled with sauce, Jambalaya is the most satisfying food. Full of onions, diced tomatoes, and bell peppers, the meal is the main course for any special day’s menu like just cousins gathering or some formal guests coming over to your place.
One-pot Chicken and sausage Jambalaya will energize you to get up and do some productivity or spend some quality time with your loved ones as mostly you have no energy and zero refreshments to be more active.
INGREDIENTS
- 1 tablespoon Cajun seasoning
- 1 pound vegetable oil or canola oil
- 1 pound andouille sausage, sliced
- 1/2 pound boneless and skinless chicken breasts, cut
- 1 cup long-grain white rice
- 2 cup slow sodium chicken broth
- 1/2 tablespoon granulated sugar
- 14.5 ounce can of diced tomatoes
- 1 tablespoon Cajun seasonings
- 1 tablespoon dried basil
- 1 medium red or green bell pepper
- 3 ribs, celery chopped
- 2 garlic cloves, finely minced
- 3-4 green onions, chopped
- 1 small sized onion chopped
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
Method to make Chicken and Sausage Jambalaya
- Brown the chicken and andouille in the heated oil in a large-sized skillet and then cook until it gets brown from all sides.
- Once the chicken and the sausage are done set them aside on a plate.
- Melt butter in a non-stick pan and then stir fry the onion and garlic in it. Saute the celery with the onion, and garlic paste and wait until softened.
- Once your veggies are done, add basil to them. To season the vegetable mixture you should use the Cajun seasoning.
- IN a large-sized cooking pot, combine the meat with the rice and pour the chicken broth into the pot. After boiling the mixture, simmer the mixture for half an hour and you will see all the water will be absorbed in this time.
- Rice is also tender in the simmering duration. Stir and your Chicken and Sausage and Jambalaya are ready to serve hot with the amazing pairings.
FAQs?
How to make the Jambalaya mushy?
Stirring is the key to this one. Without stirring you will get a burnt layer at the bottom so you have to stir it well. Stir is so much that it will ultimately get mushy in the end.
What goes well with jambalaya?
Jambalaya is best paired up with garlic bread, cornbread, green salad, cucumber salad, or hush puppies. They all taste amazing with your chicken and sausage jambalaya.
One Pot Chicken and Sausage Jambalaya
Ingredients
- 1 tablespoon Cajun seasoning
- 1 pound vegetable oil or canola oil
- 1 pound andouille sausage sliced
- 1/2 pound boneless and skinless chicken breasts cut
- 1 cup long-grain white rice
- 2 cup slow sodium chicken broth
- 1/2 tablespoon granulated sugar
- 14.5 ounce can of diced tomatoes
- 1 tablespoon Cajun seasonings
- 1 tablespoon dried basil
- 1 medium red or green bell pepper
- 3 ribs celery chopped
- 2 garlic cloves finely minced
- 3-4 green onions chopped
- 1 small sized onion chopped
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
Instructions
- Brown the chicken and andouille in the heated oil in a large-sized skillet and then cook until it gets brown from all sides.
- Once the chicken and the sausage are done set them aside on a plate.
- Melt butter in a non-stick pan and then stir fry the onion and garlic in it. Saute the celery with the onion, and garlic paste and wait until softened.
- Once your veggies are done, add basil to them. To season the vegetable mixture you should use the Cajun seasoning.
- IN a large-sized cooking pot, combine the meat with the rice and pour the chicken broth into the pot. After boiling the mixture, simmer the mixture for half an hour and you will see all the water will be absorbed in this time.
- Rice is also tender in the simmering duration. Stir and your Chicken and Sausage and Jambalaya are ready to serve hot with the amazing pairings.
