Andouille And Chicken Jambalaya

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 3 -ounce fully cooked andouille sausages, sliced 1/4 inch thick
  • 2 stalks celery, chopped, plus leaves for topping
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • Kosher salt
  • 2 tablespoons tomato paste
  • 1 teaspoon Cajun seasoning
  • 3/4 cup converted white rice
  • 1 15 -ounce can diced fire-roasted tomatoes
  • 1 15 -ounce can no-salt-added kidney beans, drained and rinsed
  • 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Directions
  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.

  • Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.

  • Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

  • Photograph by Justin Walker


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