Andouille and Chicken Jambalaya
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | extra-virgin olive oils, plus more for drizzling |
| 2-3 ounces | fully cooked andouille sausages, sliced 1/4 inch thick |
| 2 stalks | celery, chopped, plus leaves for topping |
| 1 | onion, chopped |
| 1 | green bell pepper, chopped |
| kosher salt | |
| 2 tablespoons | tomato paste |
| 1 teaspoon | cajun seasoning |
| 3/4 cup | converted white rice |
| 1-15 ounce | can diced fire-roasted tomato |
| 1-15 ounce | can no-salt-added kidney beans, drained and rinsed |
| 1 1/2 cup | shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces) |
Directions:
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Source: foodnetwork.com
