RCI-MT.004.0145.001
Chicken and Sausage Jambalaya
Makes 4 servings
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Season the chicken breast chunks with salt, ground black pepper, and paprika.
2
Heat the vegetable oil in a large, heavy-bottomed pot or jambalaya pot over medium-high heat until shimmering.
3
Add the seasoned chicken chunks to the hot oil and cook until lightly browned on all sides, stirring occasionally.
5 minutes
4
Stir in the sliced sausage and cook for 2–3 minutes, allowing the flavors to meld.
5
Add the diced green peppers, sliced celery, and minced garlic to the pot, stirring frequently until the vegetables begin to soften.
3 minutes
6
Pour in the uncooked rice and stir constantly for 1–2 minutes to lightly toast the rice grains and coat them with oil.
7
Add the chicken broth, salt, ground black pepper, and ground red pepper, stirring to combine evenly.
8
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer without stirring until the rice is tender and the liquid is absorbed.
20 minutes
9
Remove from heat and let rest, covered, for 5 minutes to allow the rice to settle and steam completely.
10
Fluff the jambalaya gently with a fork and stir in the sliced green onions just before serving.