Chicken Jambalaya
My first attempt at Jambalaya. The problem…I had 4 pounds of smoked sausage in my fridge (thank you Publix sale and coupons), and I needed to find a new way to make it. I’d mentioned it in the past to my hubby, on nights that I worked, “well, there’s that summer sausage in the frige if you need something to make for you and the kids.” And there it sat when I returned home. Sigh. No bites, I suppose. I came up with Jambalaya thanks to an ingredient search on allrecipes.com. I was a bit of a skeptic at first…wasn’t exactly sure if the family would revolt about ‘weird’ food being set before them, but oh well. It sounded like a winner, and momma rolled with it.
It was deamed a success. Hubby loved it (test #1), kids ate it without throwing up at the table (test #2…odd sounding, yet I speak from past experience), and it used up ingredients that I already had on hand. Well, except for the shrimp. I skipped that and just added more chicken. Who knew I had all the makings on hand for something like this?
We definitely had to multiply the recipe to make enough though…a serving for 2 wasn’t going to cut it.
Prep Time: 10 Min // Cook Time: 25 Min // Ready In: 35 Min
Servings 2
Ingredients
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon butter or margarine
- 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
- 1/2 cup chicken broth
- 1/2 cup canned diced tomatoes, with juices
- 1/4 cup chopped green pepper
- 1 bay leaf
- 1/8 teaspoon dried thyme
- 1 dash cayenne pepper
- 1/4 cup uncooked long grain rice
- 1/2 cup cubed cooked chicken breast meat
- 1/4 pound medium shrimp, peeled and deveined
Directions
- In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
