Sausage and Chicken Jambalaya

  • 2 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 3 tablespoons Cajun seasoning
  • 2 medium yellow onions, peeled and diced
  • 2 red bell peppers, seeded and diced
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne - optional
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 (14 ounce) can diced tomatoes
  • 2 teaspoon Worcestershire sauce
  • 1½ cups uncooked white rice
  • 3 cups chicken broth
  • 2-3 cups chopped rotisserie chicken
  • 1-2 cups cherry tomatoes, halved - optional

Add 1 tablespoon of olive oil to a large sauté pan set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.

Set the sauté pan to medium heat. Add 1 more tablespoon of olive oil and add the minced onions and bell pepper, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.

Mix in the cooked sausage, crushed tomatoes, Worcestershire sauce, white rice, low-sodium chicken broth, and cooked chopped chicken with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid.

Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.

Remove from heat and add the cherry tomatoes, if using. Serve warm . Refrigerate leftovers in a sealed container for up to 4 days.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes