This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.
2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 pound large shrimp, peeled, deveined, and chopped
1/4 cup thinly sliced green onions
How to Make It
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.
Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.
This is our family's "slow" jambalaya (our "quick" one is here: http://www.myrecipes.com/recipe/pasta-jambalaya-10000000223279/). I wouldn't say this is a easy weeknight meal, though. I prep all the meat and veggies earlier in the week and it still takes 45 minutes. I make the rice separately (brown rice - 45 minutes - almost exactly the right amount of time). And we double the meats - I know that makes it less "light" but it is difficult to buy meat in such small quantities. But with all that - we love this one. Truly a favorite that stays in our rotation!
Had some left over rice that needed to be used, so made this. This was a lot less labor intensive than other jambalya recipes that I have tried without any sacrifice in flavor. I didn't have any shrimp on hand so increased some of the other meats to compensate and used a smoked paparika which I think really added something special. Served with sweet cornbread. This recipe is a keeper
Used some bottle clam juice for a little additional kick and topped it off with chicken stock for the required 2 3/4 cup liquid. Doubled the celery and peppers and probably used 1 1/3 c. of regular kielbasa. Oh, and I sauteed the chicken in a little bacon fat because I had some handy. It took longer to cook, like many. Next time around I would maybe used less stock and cook all the way through with the lid on. Besides that, we had a great supper!
This recipe lacked a little flavor for me...wound up having to use extra salt to kick things up a notch. I might try this again adding some cajun spice mix or something. I also agree that this recipe would be okay without the shrimp.
I made this for dinner tonight and we loved it. I only used chicken breast and probably used a little more than 1/2 pound. I also doubled the amount of shrimp (used black tiger shrimp). I had to add a little more broth after the 15 minutes of cooking the rice since all of the broth was absorbed already. I had to cook the shrimp for a few more minutes than instructed. A little more salt was needed to the whole mixture, but this was probably because I used broth and tomatoes that were both extremely low in sodium. We had plenty for two adults and three children with leftovers in the frig for one more serving.
Loved, loved, loved this! I followed other reviewer suggestions and left out the shrimp, increased the chicken and sausage, and doubled the green peppers. This was just the right amount of spicy for my boyfriend and me. I will definitely make this again. I made hush puppies to accompany this but wasn't happy with the recipe I chose.
I prepared this for a luncheon at a health fair sponsored by the Brother to Brother organization and it was such a hit many of the volunteer medical staff insisted on being invited by next year. I did add red and yell bell peppers to promote the reccomendations of including additional servings of of veggies in daily diet. It has been added to one of my favorites for home and buffet pot luck selections.