Original recipe found here: http://tastesbetterfromscratch.com/one-pan-jambalaya/
- 1 Tbsp oil (used olive)
- 1 pound kielbasa sausage (used mild Italian ground sausage – 1lb)
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 2 Tbsp flour
- 2 Tbsp butter
- 1 small onion, chopped (did not use)
- 3-4 green onions, chopped (used five)
- 2 cloves garlic, finely minced (used three tablespoons from minced jar)
- 3 ribs celery, chopped (did not use)
- 1 medium (green or red) bell pepper, chopped* (used small sweet pepers – four)
- 1 tsp dried basil
- 1 tsp Cajun seasoning (made my own from scratch)
- 1 (14.5 oz) can diced tomatoes
- 1/2 tsp sugar
- 2 cups low-sodium chicken broth (used about half a box of broth)
- 1 cups long-grain white rice
- One bag of medium shrimp, de-tailed
- Half a package of cubed ham.
- In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa (Italian mild sausage – 1 lb) and chicken and brown well, flipping once or twice to brown on all sides. Remove to a plate. (The chicken doesn’t need to be cooked all the way through).
- Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. Add onion, garlic,
celery, and bell peppers and saute for a few minutes. Add basil, Cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender. Add shrimp and ham for last five minutes of cook time. Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.
This was a “throw together what I have” kind of meal and I used this recipe for guidance. I added a ton of chili pepper, paprika, hot sauce, etc. The next day the rice absorbed the juice, so water was added to make broth when reheating in the microwave.
Great when hot, amazing when reheated for breakfast. HIGHLY recommend.
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