One Dish Jambalaya Food
ONE PAN JAMBALAYA
This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan!
Provided by Lauren Allen
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.
- Remove to a plate. (The chicken doesn't need to be cooked all the way through).
- Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.
- Add onion, garlic, celery, and bell peppers and saute for a few minutes.
- Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.
- Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.
- Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 465 kcal, Carbohydrate 35 g, Protein 18 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 75 mg, Sodium 746 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ONE-POT JAMBALAYA
This is an easy jambalaya recipe that I've been making for a long time. Many recipes call for serving the "sauce" over the rice, but I cook everything all together. (As long as your heat isn't too high, there should be enough liquid to cook the rice without making it gummy.) Enjoy!
Provided by Spice Boy
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary) and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
- Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
- Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
- Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.
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