Ingredients for Jambalaya Quick Version
- Rotel Tomatoes
- Stewed Tomatoes
- Chicken Broth
- Onion
- Bell Pepper
- 2 cloves garlic, minced
- 2 tablespoons butter
- Smoked Sausage
- Chicken Breasts
- Salt
- Cajun Seasoning
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How to Make Jambalaya Quick Version
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 chopped green bell pepper, 1/2 chopped red bell pepper, 1 chopped onion, and 2 cloves minced garlic. Sauté for 5-7 minutes, until softened and slightly caramelized.
- Add 1 pound of cooked chicken, cut into bite-sized pieces, and 1 pound of Andouille sausage, sliced. Cook for 2-3 minutes, stirring occasionally, until heated through.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chicken broth, 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper (optional). Bring to a boil.
- Add 1 cup long-grain white rice. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff with a fork and serve hot. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
25g
Fat
164g
Carbs
4g
