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Jambalaya with Andouille & Spring Vegetables
Celebrate the flavors of spring with this vibrant and spicy twist on a classic jambalaya recipe!
Ingredients:
– 12 oz andouille sausage, sliced
– 1 lb chicken breast, diced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 onion, diced
– 2 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 2 cups chicken broth
– 1 cup long-grain rice
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– Salt and pepper to taste
Directions:
1. In a large skillet, brown the andouille sausage and chicken over medium-high heat.
2. Add the bell peppers, onion, celery, and garlic. Cook until vegetables are tender.
3. Stir in cherry tomatoes, chicken broth, rice, paprika, cayenne pepper, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
5. Fluff the jambalaya with a fork and adjust seasoning if needed before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 6 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
#SpringFlavors #SpicyJambalaya #OnePotMeal 🌶️🍗🍚