French Quarter Chicken Jambalaya
A recipe from the Sneaky Kitchen
1 lb. boneless skinless chicken breasts, cut into 1-1/2" chunks.
1 Tbsp. olive or grapeseed oil
1/4 tsp Cajun Pepper
1 lb. reduced-calorie kielbasa or similar sausage cut into 3/4" chunks
1 cup onion, coarsely diced
1 cup celery, coarsely diced
1 cup green pepper, coarsely diced
12 oz. tomatoes, canned, drained
1 Tbsp. Chicken Soup Base
1-1/2 cup water
6 oz. tomato paste
3/4 cup rice, uncooked
1 Tbsp. paprika
1 tsp. Chicken Seasoning 
1 tsp. thyme
1 tsp. garlic flakes
1/4 tsp. Cajun Pepper
1
bay leaf

Sprinkle chicken with 1/4 teaspoon of Cajun Pepper.  In large Dutch oven or kettle, brown chicken in oil.  Remove with a slotted spoon & drain on a paper towel.  Set aside.  

Add sausage to same kettle & cook until lightly browned.  Remove with slotted spoon & drain on paper towels.  Set aside.

Sauté onions, celery & green pepper in kettle until tender, scraping off any hardened drippings in pan.  Add chicken, sausage & all remaining ingredients to vegetables & bring to a boil.  Reduce heat to very low.  Simmer 40 to 45 minutes or until rice in tender.  Remove bay leaf before serving.

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