RCI-RC.001.0113.001
Louisiana Jambalaya
Makes 8 servings
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1½ pounds
- ½ teaspoon
- ½ teaspoon
- 1 tablespoon
- smoked turkey sausage¾ poundcut into ¼-inch slices
- onions2 mediumchopped
- green bell pepper1 largechopped
- 1 cup
- garlic1 cloveminced
- 2 cups
- ¼ to ½ teaspoon
- 2½ cups
- 1 cup
- tomato1 mediumchopped
- celery leaves for garnish1 unit
Method
1
Season chicken tenders with salt and black pepper. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat.
2
Add seasoned chicken to the hot oil and cook until browned on all sides, turning occasionally.
8 minutes
3
Remove chicken from the pot and set aside on a plate. Add sliced smoked turkey sausage to the same pot and cook until browned, stirring occasionally.
5 minutes
4
Add chopped onions, green bell pepper, celery, and minced garlic to the pot with the sausage. Stir frequently and cook until vegetables are softened.
5 minutes
5
Stir in the uncooked rice, coating it thoroughly with the oil and vegetable mixture. Cook while stirring constantly for 2 minutes to lightly toast the rice.
2 minutes
6
Sprinkle ground red pepper over the rice mixture and stir to combine. Pour in the chicken broth and return the cooked chicken to the pot.
7
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid. Simmer until the rice is tender and has absorbed most of the liquid.
20 minutes
8
Stir in the chopped tomato and sliced green onions, reserving some green onions for garnish. Cook uncovered for 2 minutes to heat through.
9
Transfer jambalaya to a serving dish and garnish with reserved green onions and celery leaves. Serve immediately while hot.