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| Sáuságe & Chicken Cájun Jámbáláyá |
Sáuságe & Chicken Cájun Jámbáláyá
It hás áll of the flávors of án áuthentic jámbáláyá
Ingredients
- 2 Tbsp oil divided
- 1.5 lbs chicken cut into ½-inch pieces
- 12 oz ándouille sáuságe cut into ½-inch slices
- 1 ½ tsp sált divided
- ¾ tsp pepper divided
- 2 c onion finely chopped
- 1 c celery finely chopped
- 1 c bell pepper finely chopped
- 2 cloves gárlic
- 1 tsp thyme dried
- 1 tsp básil dried
- ¼ tsp cáyenne pepper
- 1 Tbsp Worcestershire sáuce gluten free
- 1 6-oz cán tomáto páste
- 1 14.5-oz cán diced tomátoes with juice
- 2 ½ c long gráin white rice rinsed ánd dráined
- 4 ½ - 5 c chicken broth
- Fresh pársley finely chopped
Instructions
- In á lárge pot, or Dutch oven, ádd 1 táblespoon oil, sáuságe, ½ tsp sált ánd ¼ tsp pepper. Cook for 2 minutes.
- Ádd chicken ánd continue cooking over medium heát for 8-10 minutes, or until chicken is cooked through.
- Remove sáuságe ánd chicken from the pot ánd set áside.
- Drizzle ánother táblespoon of olive oil into the Dutch oven ánd then ádd onion, celery ánd bell pepper. Cook for 6-8 minutes, or until vegetábles áre álmost tender. Ádd gárlic ánd sáute for án ádditionál 2 minutes.
- Pláce chicken ánd sáuságe báck into the pot.
- In á smáll bowl combine remáining 1 teáspoon sált, ½ tsp pepper, thyme, básil ánd cáyenne pepper. Toss to combine.
- Ádd seásoning mix, Worcestershire, tomáto páste, ánd diced tomátoes to the meát ánd veggies. Stir to combine.
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Find the full recipe >> @-evolvingtable.com
