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Jambalaya

Great use for your leftover roast chicken
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Creole
Keyword: Chicken, rice, Sausage, Shrimp
Servings: 6

Ingredients

  • 1 lb leftover roasted chicken, cubed Since you are using leftovers, measurements for chicken just need to be close. You can be between 3/4 - 1 1/4 pounds without changing the recipe.
  • 4 links smoked andouille sausage, sliced I recommend aidells Cajun style andouille. The links are individually wrapped so if you cut this recipe in half it is easy to use 2 links.
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 15 oz can crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Tabasco sauce
  • 2 tsp Worcestershire sauce
  • 2 tbsp flour
  • 1 1/4 cups white rice, uncooked
  • 2 1/2 cups chicken broth
  • 2 sliced green onions

Instructions

  • Heat olive oil in large dutch oven.
  • Season the sausage with Cajun seasoning and saute in oil until brown.
  • Add chicken pieces and stir to coat. Once chicken is incorporated with the sausage and seasoning remove the meat from the pan and set aside.
  • In the same dutch oven saute the onion, green pepper, celery and garlic until soft.
  • Sprinkle with flour and toss.
  • Stir in the crushed tomatoes and all of the seasonings including Tabasco and Worcestershire sauces.
  • Cook for 10 minutes
  • Stir in the rice and chicken broth. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until rice is cooked.
  • Serve garnished with green onions.

Notes

This recipe was adapted from allrecipes.
If you want to add shrimp add pealed and deveined shrimp to dutch oven 5 minutes before cooking time is over.