Jambalaya

I make a lot of chicken and rice.  I'm not gonna lie.  But I'm always trying to come up with more flavorful ways to cook it.  Jambalaya seems to fit that bill!

Jambalaya

Original recipe: Cooking Light  Adapted by Amy's New Kitchen
Serves 5

Ingredients:

• 2 tsp vegetable oil
• 1 cup chopped onion
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 2 jalapenos, seeded and chopped
• 3 cloves garlic, minced
• 1 3/4 cups uncooked, long-grain white rice
• 3 cups low-sodium chicken broth
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp  ground cayenne pepper
• 1 bay leaf
• 1 tsp of your favorite hot sauce (or to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato sauce
• 2 boneless, skinless chicken breasts, seasoned then grilled and cut into bite-sized pieces
• 3 beef smoked sausages, grilled and cut into bite-sized pieces

Heat oil in a a dutch oven over medium-high heat.  Add onion, bell peppers, jalapenos and garlic and saute 5 minutes or until vegetables are becoming tender.


Stir in rice, cook 2 minutes, stirring constantly. Add broth, paprika, oregano, black pepper, thyme, cayenne pepper, bay leaf and hot sauce; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken, sausage, tomatoes and tomato sauce; cook, uncovered, 5-10 minutes or until liquid is absorbed.  Remove from heat and remove bay leaf.  Let stand 5 minutes.

This is a fun and easy recipe that is a great weeknight meal.   It's not too spicy but has a nice kick to it that won't let you down.  Make some cornbread, or maybe some Garlic Cheddar Biscuits on the side and you've got yourself a seriously delicious meal!