Louisiana jambalaya
5
Points®
Total time: 6 hr 36 min • Prep: 36 min • Cook: 6 hr • Serves: 8 • Difficulty: Easy
Jambalaya traditionally combines rice, sausage, and a protein such as shrimp, crawfish, chicken, or pork, but it’s fine to play around with the ingredients. The only must-have element: the “holy trinity” of onion, bell pepper, and celery.
Ingredients
Cooking spray
5 spray(s), canola oil
Creole seasoning
1 tbsp(s)
Uncooked boneless skinless chicken thigh
2 pound(s), cut into 1 1/2-inch chunks
Mild turkey sausage breakfast links
9 oz, 3 (3-ounce) Andouille links variety, halved lengthwise and sliced
Bell pepper
2 item(s), medium, red or green variety, cut into 1 1/2-inch pieces
Onion
1 large
Celery
2 stalk(s), medium, chopped
Garlic
3 clove(s), large, minced
Chicken broth
1½ cup(s)
Canned diced tomatoes
14½ oz, (1 can)
Cooked white rice
4 cup(s), warmed
Uncooked scallions
3 medium, sliced
Jalapeño pepper
4 medium, or other fresh chile peppers, sliced, optional
Instructions
1
In a large bowl, sprinkle Creole seasoning over chicken, tossing until coated evenly. Spray a large skillet with nonstick spray and set over medium-high heat. Add chicken in batches and cook, turning occasionally, until browned, about 4 minutes per batch, transferring chicken to a 6- or 7-qt slow cooker as it is browned, coating skillet with nonstick spray between batches.
2
Spray same skillet with nonstick spray and reduce heat to medium. Add sausage, bell peppers, onion, celery, and garlic and cook, stirring, until vegetables are crisp-tender, about 5 minutes. Add broth and bring to a boil over high heat, scraping up browned bits from bottom of pan.
3
Transfer sausage-vegetable mixture to slow cooker. Stir in tomatoes. Cover and cook until chicken is cooked through and vegetables are tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in rice. Spoon jambalaya evenly onto 8 plates or into 8 bowls. Sprinkle with scallions and chile peppers, if using.
4
Per serving: 11/2 cups
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