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American Kitchen Classic Creole Jambalaya

  • 75minutes
  • 418calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 lb boneless skinless chicken thighs , cut in 1-inch pieces

  3. 1 lb andouille sausage , halved lengthwise and sliced

  4. 1/2 cup red onion , chopped

  5. 1/2 cup green bell pepper , chopped

  6. 1/2 cup red bell pepper , chopped

  7. 1/4 cup celery , chopped

  8. 1 1/2 teaspoons garlic , finely chopped

  9. 1 (14 1/2 ounce) can diced tomatoes , undrained (Hunts)

  10. 1 bay leaf

  11. 1/2 teaspoon dried thyme leaves

  12. 3/4 teaspoon kosher salt

  13. 1/4 teaspoon ground black pepper

  14. 1 1/4 cups long-grain white rice , uncooked

  15. 2 cups water

  16. 1/4 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.

  2. Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.

  3. Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.

  4. Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

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