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!
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
Instructions
- 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!
- 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.
- 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.
- Add the zucchini and other chopped veggies from the food processor. Cook for 2 minutes or until fragrant.
- 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.
- 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.