Ingredients for Anti Seafood Jambalaya
- 2 tablespoons olive oil
- 1 lb andouille sausage
- 1 lb boneless, skinless chicken breast
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 bay leaves
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped scallions
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How to Make Anti Seafood Jambalaya
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add 1 pound of sliced Andouille sausage and 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces. Cook, stirring occasionally, until browned, about 5-7 minutes.
- Transfer the sausage and chicken mixture to a large bowl and set aside.
- Add 1 tablespoon of olive oil to the pot. Add 1 cup chopped celery, 1 cup chopped onion, and 1 cup chopped bell pepper (any color). Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (or more, to taste), and 2 bay leaves. Cook for 2 minutes more, until fragrant.
- Return the sausage and chicken mixture to the pot. Add 1 1/2 cups long-grain white rice, 3 cups chicken broth, and 1 (28-ounce) can of crushed tomatoes.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Continue to cook, covered, until the rice is tender and the liquid is absorbed, about 10-15 more minutes. Remove the bay leaves before serving.
- Fluff the jambalaya with a fork and stir in 1/4 cup chopped scallions before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
18g
Carbs
14g
