Easy Jambalaya

One pan meals are so convenient for busy weeknights. This easy Jambalaya recipe is all about flavour thanks to the andouille sausage, Cajun seasoning and Gourmet Garden Chunky Garlic Stir-in Paste, a coarsely chopped garlic that’s ready to be squeezed into your dishes.
10 m
Prep Time
30 m
Cook Time
344
RecipeCalories
11
Ingredients
6
Servings

Ingredients

  • 1 tbsp (15 ml) vegetable oil
  • 1/2 pound (250 g) smoked sausage sliced IngredientsList_SubstitutionsAvailable
    • andouille sausage, sliced
  • 1 large yellow onion chopped (about 2 cups/500mL)
  • 1 medium green bell pepper chopped (about 1 cup/250mL)
  • 2 stalks celery chopped (about 1/2 cup/125mL)
  • 1 tbsp (15 ml) Chunky Garlic
  • 1/2 pound (250 g) boneless skinless chicken thighs cut into bite-size pieces
  • 1 tbsp (15 ml) Cajun seasoning
  • 2 cups (500 ml) Kitchen Basics® Original Chicken Stock
  • 2 cups (500 ml) instant rice
  • 1 tbsp (15 ml) Parsley

NUTRITION INFORMATION

(per Serving)

Preparation

  • 1 Heat oil in a large saucepan or Dutch oven on medium-high heat. Add sausage; cook until browned, about 3 minutes. Remove sausage from pan with slotted spoon onto a paper towel-lined plate. Set aside.
  • 2 Reduce heat to medium. Add chopped onions, bell peppers and celery; cook and stir 5 minutes until vegetables are softened, scraping bottom of pan to release brown bits. Stir in Garlic Paste; cook 1 minute until fragrant. Stir in chicken and Cajun seasoning. Cook 5 minutes.
  • 3 Return sausage to saucepan. Stir in chicken stock. Cover and bring to boil. Stir in rice. Reduce heat to low; cover. Cook 10 to 15 minutes until liquid is absorbed. Remove from heat. Let stand 5 minutes, covered. Garnish with Parsley. Fluff with fork before serving.

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