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Creole Jambalaya Recipe
This delicious, flavorful recipe is a Creole potpourri of global influences across Africa, Spain and to the Caribbean and France. This exotic version of jambalaya is made with Hillshire Farm® Smoked Sausage, Tyson® Low Sodium Pulled Chicken, Cajun seasoning and several fresh veggies all spread over rice and bathed in a savory stock.
*Minimally processed. No artificial ingredients
Ingredients
SERVING AMOUNT: 6-8 People
1 lb. | |
1 lb. | Black Oak™ Endless Rope Smoked Sausage, Fully Cooked, No MSG and Gluten Free |
1 lb. | |
3 Tbsp. | Vegetable or Canola Oil |
2 Tbsp. | Cajun Seasoning |
2 cups | Yellow Onion, diced |
1 cup | Green Bell Pepper, seeded and diced |
1 cup | Red Bell Pepper, seeded and diced |
1 cup | Celery |
¼ cup | Garlic |
14 oz. | Tomatoes, diced, canned |
¼ tsp. | Cayenne Powder |
2 cups | White Rice, uncooked |
3 cups | Chicken Broth |
Directions
- Heat oil over medium heat.
- Brown sausage in the hot oil, remove with slotted spoon and set aside. Add chicken to the pot and sauté until lightly browned. Remove with slotted spoon, set aside.
- Sauté the onion, bell peppers, celery and garlic until translucent.
- Stir in tomatoes, Cajun seasoning, rice and chicken broth. Bring to a boil, then reduce to low heat.
- Add browned sausage and chicken.
- Cover and let simmer for about 20 minutes. You can also finish the jambalaya covered in 225F oven for the same time.
- Remove from the heat and uncover. Adjust heat with extra hot sauce or cayenne pepper.
- Serve immediately.
Prep Time: 15-20 minutes
Cook Time: 60 minutes
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Application Uses
MEAL
Dinner
Lunch
CUISINE
Cajun
Creole
MAIN INGREDIENTS
Sausage
Chicken
