So this is a recipe I have adapted from many jambalaya recipes I've collected over the years. This has become a go-to on many nights when we don't have a plan for dinner in our house. It includes a lot of staples in our pantry like peppers, onions, canned tomatoes, rice, etc.
Although jambalaya is known for it's shrimp and pork sausage, I make mine without. I personally don’t eat red meat. So for this recipe I use chicken as the main protein and a chicken sausage (casing free) instead of pork sausage. My favorite chicken sausage is the spicy jalapeno from Trader Joe’s. It’s delicious and adds another element of spice to the dish! You can always add in your favorite sausage, shrimp, etc. Or make it vegan and drop the meat and swap out the chicken stock for veggie stock. Remember all recipes can be adapted for you. Don’t be afraid to experiment! Leave a comment below if you change things up.
I make my jambalaya pretty spicy, so you may want to lower the spices if you don’t like heat. Or for those of you who are spice fiends, feel free to kick-up the cayenne!
This meal is easy to make and can feed a lot of people...or just you if you're really hungry! I like to make it over the weekend because it holds well for leftovers during my workweek. The smell of it heating in the office microwave will make all of your coworkers envious.
If you try this recipe out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
2 tablespoons olive oil
1 red onion
1 red bell pepper
1 green bell pepper
1 large jalapeno pepper
6-8 garlic cloves
1 package of chicken breasts (2-3 breasts)
1 package of sausage
3 cups chicken stock
1 (14 oz) can crushed tomatoes
1½ cups uncooked rice
2 tablespoons of Cajun or Creole seasoning
2 bay leaves
2 teaspoons thyme
½ teaspoon cayenne pepper
salt and pepper
Heat olive oil in a large sauté pan on the stove. Dice your onion, peppers, and garlic and toss into heating pan and mix. Sauté your veggies for a few minutes until the color brightens.
While the veggies are sautéing, cut your chicken into cubes and slice your sausages. Then add both the chicken and sausage to your sautéed veggies. Continue to heat on the stove, stirring occasionally.
Add all the remaining ingredients into a bowl and mix with a spoon. When the chicken is cooked through (no longer pink inside) pour the mixture into the pan. Stir to combine and cover. You can reduce the heat to a medium low and let it sit for 30 minutes (or until the rice is soft). Stir occasionally so that the rice doesn’t burn your pan!
Remove from the heat and pull out the bay leaves. Give it a good stir and let cool for a few minutes.