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Chicken and Sausage Jambalaya
Jenn Bryant

Chicken and Sausage Jambalaya

This jambalaya was a hit with my whole family!  This one dish meal is gluten-free, high-protein, and delicious and it will leave you completely satisfied! 1 jalapeno in the mix gives it some flavor, but not too much spice. If you are concerned about the spice, you can always just leave it out! 
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Method

Ingredients
  

  • 14 oz Diced tomatoes OR 2 cups fresh cherry tomatoes, blended in food processor
  • 4 cloves Garlic, minced
  • 1/2 medium White onion, peel removed
  • 1 whole Jalapeno, stem and seeds removed
  • 1 whole Red or yellow bell pepper, stem and seeds removed
  • 2 small Zucchinis, Cut in slices or half-moons
  • 4 Chicken sausages, sliced (precooked)
  • 1 Chicken Breast (3/4-1 pound), diced
  • 1 tsp Paprika
  • Salt and Pepper to taste
  • 1 Tbsp Olive Oil
  • 4 cups Chicken Broth
  • 1 1/2 cups Uncooked Basmati or Jasmine Rice
  • optional seasoning mix 1 tsp garlic powder, 1 tsp onion powder, 1/2 Tbsp paprika, 1/2 tsp smoked paprika, 1/2 tsp Thyme, 1/2 tsp oregano, 1/4 tsp rosemary, 1/4 tsp cayenne, 1/2 tsp salt, 1/4 tsp black pepper.

Method
 

  1. Place garlic, white onion, jalapeno, bell pepper in food processor and pulse 3-4 times or until veggies are chopped. You can chop by hand also, but using a processor saves you a TON of time!
  2. Heat olive oil in a large skillet. Place diced chicken in skillet and sprinkle with salt and pepper. Cook until no longer pink, about 7-9 minutes.
  3. Add sliced sausage to skillet and cook until fragrant (about 2 minutes). You can use uncooked sausage, and if you do just add it the same time you add the diced chicken.
  4. Add the zucchini and other chopped veggies from the food processor. Add optional cajun spice mixture, if using
    Cook for 2 minutes or until fragrant.
  5. SLOW COOKER OPTION: Place all ingredients from skillet in slow cooker, add tomatoes, 1 cup chicken broth. Cook on high for 4 hours.
    20 minutes before serving, cook the rice in the remainder 3 cups of chicken broth. Serve chicken mixture over rice.
  6. STOVE OPTION: Add tomatoes, chicken broth and rice to skillet and bring to a boil over high heat. Reduce heat and cover to let simmer for 20-25 minutes or until rice is tender.