Today I opted for easy recipe: Jambalaya. I have been planning on making a jambalaya since we moved to the South in 2011, but it’s been rotting on my to-do list. Finally, I got it done and it was a huge hit.
Frugal Tip: Keep 10oz cans of chicken breast in your pantry for quick weeknight dinners. They often go on sale. In fact, I picked up some in a BOGO sale this month for less than $1 per can. Add them to casseroles, sandwiches or soup and shave off about 15-20 minutes of prep and cooking time.
1. Info for Chicken and Sausage Jambalaya
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chicken and Sausage Jambalaya
- 2 tbs vegetable oil
- 1 10oz can chicken breast, fluffed
- 1 u00bd tsp Cajun seasoning like Slap Ya Mama
- 12 oz smoked sausage, sliced u00bcu201d thick
- 1 u00bd cups chopped yellow onion
- 1 cup chopped red pepper
- 1 cup chopped celery
- 4 cups chicken broth
- 1 tbs tomato paste
- 2 tsp dried parsley
- 1 u00bd cups rice
3. Directions:
- Heat the oil in a large heavy pot, such as a Dutch oven.
- Add the chicken, sausage and Cajun seasoning.
- Cook, stirring, for 2 minutes.
- Add the onions, peppers, and celery and cook, stirring, until softened and golden, about 5 to 6 minutes.
- Add the broth, tomato paste, and parsley.
- Stir and bring to a boil.
- Add the rice, cover the pot, and reduce the heat to simmer.
- Cook until the rice is soft, 15 to 20 minutes.
- Fluff the mixture with fork before serving.
4. Tips and advices:
- I used dried onion, peppers and celery to save time. If you have these on hand and choose to use them, add at least 1 more cup broth.
