Quick and Easy Chicken and Sausage Jambalaya
Enjoy a taste of the New Orleans area with this quick and easy Chicken and Sausage Jambalaya.
For many of my formative years, I lived outside New Orleans.
While there were times when I longed to live somewhere that wasn’t hot and muggy, I absolutely adored so much about life down in the deep South.
What I sometimes missed when living up north was having so many places with great Cajun or Creole cuisine to visit.
When Mardi Gras season is in full swing back home, I will whip up a quick and easy Chicken and Sausage Jambalaya for dinner.
It helps ignite my taste buds and soothed a bit of homesickness.
Making Chicken and Sausage Jambalaya
This is a rather easy dish that of course starts with the ‘holy trinity’ of diced celery, green peppers, and onions.
Given my Italian heritage, I have to toss in some garlic as well.
Some diced tomatoes as well as spices and the diced chicken and sausage round it out.
You can go a little lighter on the cayenne pepper for a milder flavor.
I served this over rice the night I made it, but then whipped up a small batch of quinoa for leftovers at lunchtime later in the week.
I can imagine it is quite tasty over pasta as well.
Some people enjoy adding shrimp to the mix of meats in their jambalaya.
While I enjoy shrimp, I have a few in the house who do not. So, I made this without.
Quick and Easy Chicken and Sausage Jambalaya
Whip up a delicious dinner quickly when you make this jambalaya containing chicken and sausage.
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 1 green pepper, diced
- 1 to 2 celery stalks, sliced
- 4 to 6 garlic cloves, diced or minced
- 2 cans diced tomatoes
- 2 to 3 cups of cooked chicken
- 1 lb. smoked sausage, sliced
- 1 Tbsp. Creole seasoning
- 1/4 to 1/2 tsp. cayenne pepper
Instructions
- Drizzle the oil in a large skillet to coat it.
- Over medium heat, saute the onion, pepper, celery and garlic until the onion becomes translucent.
- Add the cooked chicken, sausage, diced tomatoes, and spices.
- Simmer for 10 minutes at minimum to allow flavors to meld. The longer the better!
Notes
Add some raw shrimp to the pot for the last 5 to 10 minutes of cooking if desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 436Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 130mgSodium: 1013mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 32g
What is a favorite dish from your ‘hometown’?
This looks delicious and 30 minutes is usually about the max I feel like staying in the kitchen.
This looks good love to try this