Ingredients for 1 2 3 Jambalaya
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 pound Andouille sausage, sliced
- Olive Oil
- Cooked Chicken
- 2 cups long-grain rice
- French Onion Soup
- 4 cups chicken broth
- Beef Broth
- Creole Seasoning
- Hot Sauce
- Fresh Cilantro
- 2 tablespoons vegetable oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- chopped green onions (optional garnish)
- parsley (optional garnish)
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How to Make 1 2 3 Jambalaya
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add 1 pound of Andouille sausage, sliced, and 1 medium onion, chopped, and 1 green bell pepper, chopped. Sauté for 4-5 minutes, or until the sausage is browned and the vegetables are softened.
- Stir in 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (or more, to taste); 2 cups long-grain rice; and 4 cups of chicken broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
- Garnish with chopped green onions or parsley, if desired. Serves 8-10.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
11g
Fat
33g
Carbs
17g
