French Quarter Chicken Jambalaya

Name: French Quarter Chicken Jambalaya
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 lb / 450 g skinned (boned chicken cut into 1-inch / 25-mm cubes); ¼ tsp / 1.2 ml Cajun pepper (Watkins); 1 tbsp / 15 ml Garlic and Parsley Grapeseed oil (Watkins); 1 lb / 450 g andouille or kielbasa sausage (cut into ½-inch / 12-mm slices); 1 cup / 250 ml coarsely chopped onion; 1 cup / 250 ml coarsely chopped celery; 1 cup / 250 ml coarsely chopped green pepper; 1 can (16 oz / 454 g) diced tomatoes (undrained); 1 tbsp / 15 ml chicken soup base (Watkins); 1½ cups / 375 ml water; 1 can (6 oz / 170 g) tomato paste; ¾ cup / 180 ml uncooked regular rice; 1 tbsp / 15 ml paprika (Watkins); 1 tsp / 5 ml chicken seasoning (Watkins); 1 tsp / 5 ml thyme (Watkins); 1 tsp / 5 ml garlic flakes (Watkins); ¼ to ½ tsp / 1.2 to 2.5 ml Cajun pepper (Watkins); 1 dash of basil

com) but you can also use grocery bought spices. Hope you enjoy this one. Contributed by Nicole Cooke's Recipes Makes 6 servings.

Prep20 min

Cook12 min

Total32 min

Servings4

Difficultyadvanced

Ingredients

/ 450 g skinned
boned chicken cut into 1-inch / 25-mm cubes
1 lb
/ 1.2 ml Cajun pepper (Watkins)
¼ tsp
/ 15 ml Garlic and Parsley Grapeseed oil (Watkins)
1 tbsp
/ 450 g andouille or kielbasa sausage
cut into ½-inch / 12-mm slices
1 lb
/ 250 ml coarsely chopped onion
1 cup
/ 250 ml coarsely chopped celery
1 cup
/ 250 ml coarsely chopped green pepper
1 cup
(16 oz / 454 g) diced tomatoes
undrained
1 can
/ 15 ml chicken soup base (Watkins)
1 tbsp
/ 375 ml water
1½ cups
(6 oz / 170 g) tomato paste
1 can
/ 180 ml uncooked regular rice
¾ cup
/ 15 ml paprika (Watkins)
1 tbsp
/ 5 ml chicken seasoning (Watkins)
1 tsp
/ 5 ml thyme (Watkins)
1 tsp
/ 5 ml garlic flakes (Watkins)
1 tsp
/ 1.2 to 2.5 ml Cajun pepper (Watkins)
¼ to ½ tsp
of basil
1 dash

Method

Heat the grapeseed oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.

Add the sliced andouille sausage to the pot and cook for 2-3 minutes, stirring occasionally, until the sausage is heated through and begins to brown.

Add the coarsely chopped onion, celery, and green pepper to the pot. Stir and cook until the vegetables soften and become fragrant, about 5 minutes.

5 minutes

Stir in the tomato paste and cook for 1-2 minutes, coating the meat and vegetables evenly.

Pour in the undrained canned diced tomatoes, water, and chicken soup base. Add the paprika, chicken seasoning, thyme, garlic flakes, Cajun pepper, and basil.

Bring the mixture to a boil, stirring occasionally to combine all ingredients. Add the uncooked rice and stir well.

Reduce heat to low, cover the pot with a lid, and simmer for 25-30 minutes until the rice is tender and has absorbed most of the liquid.

28 minutes

Remove from heat and let the jambalaya rest covered for 5 minutes. Fluff with a fork and adjust seasonings to taste before serving.

French Quarter Chicken Jambalaya

Ingredients

Method

What Makes This Variant Distinct

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