Chicken and Sausage Cajun Jambalaya

Chicken and Sausage Cajun Jambalaya

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SERVES: 4

PREPARATION TIME: 20 min

COOKING TIME: 40 min

Ingredient

  • 2 tbsp Filippo Berio Olive Oil
  • 4 smoked sausages, thinly sliced diagonally
  • 4 boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1/2 tsp each salt and freshly ground pepper
  • 1 1/2 cups converted long-grain white rice
  • 1 bay leaf
  • 3 cups sodium-reduced chicken broth
  • 1 can (28 oz) diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 3 green onions, thinly sliceds
  • Lemon wedges


Method

  1. Heat oil in large, straight-sided skillet set over medium-high heat; cook sausage and chicken, in batches, for about 10 minutes or until browned. Using slotted spoon, transfer to plate.
  2. Add onion, peppers, celery, garlic, Cajun seasoning, salt and pepper to skillet. Reduce heat to medium; cook for 7 to 10 minutes or until softened. Stir in rice until well coated; add bay leaf. Pour in broth and diced tomatoes. Return sausage and chicken to skillet along with any accumulated juices; bring to boil.
  3. Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Gently fold in parsley and green onions. Serve with lemon wedges.

Cook with:
Classic taste olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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