Ingredients
Units
Scale
- 1 lb chicken breasts (cut into 1 inch pieces)
- 3 medium sausages (I used Chicken andouille sausage, sliced)
- 2 T butter or olive oil
- 2 cups of rice (makes 6 cup cooked)
- 1 red pepper
- 1 green pepper
- 1 medium onion
- 2 lg celery stalks
- 2 lg garlic cloves
- 1 12-14 oz can diced tomatoes (I use the one flavored with green pepper, celery and onion)
- 1 tsp Cumin
- 1/2 tsp Cayenne
- 1/2 tsp Chili Powder
- 1 tsp Marjoram
- Approx. 15 oz of chicken broth (half of the 32 oz box)
- 2 T flour
- Salt and pepper (to taste)
Instructions
- Cook the rice while you are preparing the main dish.
- Using a hand chopper, chop the red & green pepper, onion and celery.
- Saute the peppers, onions and celery in olive oil for approx 5-7 minutes, or until softened.
- Add the minced (or chopped) garlic cloves and saute on low for another 2 minutes.
- Transfer to a larger pot and add the flour. Sprinkle it over the vegetables and stir well to combine.
- Slowly pour in the chicken broth, stirring well.
- Set aside.
- Cook the chicken in 2 T of butter until done.
- Add the sliced sausage and cook for another 5 minutes.
- Add the chicken and sausage to the pepper, onion, broth mixture.
- Pour in the diced tomatoes and seasonings, stir well.
- Cook on low for another 10-15 minutes. (stirring occasionally)
- Add salt and pepper to taste.
- Spoon a 1/2 to 1 cup of rice into bowls and top with the jambalaya.
Notes
You can use more, or less, of the spices.
Adjust all to taste.
Salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
