RCI-SP.004.0173.001
Holiday Jambalaya
Makes 6 servings
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- cooked smoked beef sausage1½ poundscut into ¼-inch thick slices
- boneless skinless chicken breasts1½ poundscut into 1-inch pieces
- ½ teaspoon
- ¼ teaspoon
- onions3 mediumchopped
- 2 cups
- 1 unit
- medium-size red bell pepper1 unitchopped
- garlic3 clovesminced
- ½ teaspoon
- 6 cups
- 4 cups
- 1 teaspoon
Method
1
Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon ground black pepper, mixing to coat evenly.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the seasoned chicken pieces, cooking until lightly browned on all sides, approximately 5-7 minutes.
6 minutes
3
Add the sliced smoked beef sausage to the pot with the chicken and cook together for 3-4 minutes, stirring occasionally.
3 minutes
4
Stir in the chopped onions, celery, green bell pepper, and red bell pepper, cooking until the vegetables begin to soften, about 5-7 minutes.
6 minutes
5
Add the minced garlic, ground red pepper, and paprika to the vegetable mixture, stirring constantly for 1-2 minutes until fragrant.
6
Pour the chicken broth into the pot, scraping up any browned bits from the bottom, and bring the mixture to a boil over high heat.
3 minutes
7
Add the uncooked long-grain white rice, stirring to distribute evenly throughout the liquid.
8
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 broth.
27 minutes
9
Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice to finish absorbing any remaining liquid.
10
Fluff the jambalaya with a fork, taste and adjust seasoning with additional salt and pepper if needed, then serve hot into bowls.