Description
A speedy and flavorful one-pan Jambalaya with chicken, andouille sausage, and brown rice, perfect for a busy weeknight.
Ingredients
Units
Scale
- 3 ounces (85g) andouille sausage (finely chopped)
- 12 ounces (340g) skinless (boneless chicken breasts,cut into bite-size pieces)
- 2 10-oz (283g) cans unsalted diced tomatoes and green chiles
- 2 teaspoons (10ml) salt-free Cajun seasoning
- 1/2 teaspoon (2.5ml) kosher salt
- 2 8.8-oz (249g) pouches precooked brown rice
- 4 green onions (chopped)
- 1 lemon (cut into wedges)
- Hot sauce (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion mixture (if used) and sausage; cook for 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook for 4 minutes or until chicken is lightly browned, stirring occasionally.
- Strain the diced tomatoes and green chiles in a colander over a bowl, reserving 1/4 cup (59ml) of the liquid. Add the strained tomato mixture, 1/4 cup (59ml) reserved tomato liquid, Cajun seasoning, salt, and precooked brown rice to the pan, scraping the pan with a wooden spoon to loosen browned bits. Cover the pan, reduce heat to medium, and simmer for 10 minutes, stirring occasionally.
- Remove the pan from the heat; sprinkle with green onions. Divide the rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Cajun