Quick Jambalaya

Name: Quick Jambalaya
Ingredients: 14 cup olive oil; 1 lb boneless skinless chicken breast half; coarse salt & freshly ground black pepper; 3 celery ribs, finely chopped; 1 medium onion, finely chopped; 1 green bell pepper, stemmed, seeded, and finely chopped; 1 lb andouille sausage, cut into 1/2-inch pieces; 2 garlic cloves, minced; 2 cups chicken stock; 34 teaspoon Old Bay Seasoning; 1 (14 ounce) cancrushed tomatoes with juice; 1 cup long-grain rice

12 ingredients

14 steps

Ingredients

14 cup olive oil
1 lb boneless skinless chicken breast half
coarse salt & freshly ground black pepper
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 lb andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups chicken stock
34 teaspoon Old Bay Seasoning
1 (14 ounce) cancrushed tomatoes with juice
1 cup long-grain rice

Directions

1

Heat oil in a Dutch oven over medium-high heat.
2

Season chicken with salt and pepper.
3

Cook until golden brown, about 5 minutes per side.
4

Cut into 3/4-inch pieces; set aside.
5

Add vegetables to pot.
6

Cook, stirring, 5 minutes.
7

Add sausage; cook 3 minutes.
8

Add garlic; cook 1 minute.
9

Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.
10

Add rice and chicken.
11

Reduce heat; simmer 5 minutes.
12

Cover; remove from heat.
13

Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes.
14

Season with salt and pepper.