SAUSAGE CHICKEN CAJUN JAMBALAYA #dinner #healthyeating

SAUSAGE CHICKEN CAJUN JAMBALAYA #dinner #healthyeating

Sausage & Chicken Cajun Jambalaya has all of the flavors of an authentic jambalaya recipe.  This sausage jambalaya comes together easily in one pot, is gluten-free and dairy-free for a simple and healthier Cajun dinner recipe.

Cajun blood runs deep within my veins.

My feet start tapping when a song I know comes on,

the dance floor always calls my name,

summertime means I turn a nice golden brown,

and I am a HUGe fan of sea critters, jambalaya, and crawfish etouffee.

I grew up in a small town called Orange, Texas — just enough miles within the border of Texas and Lousiana to truly call myself a Texan.

My mom was born and raised about 25 miles outside of New Orleans, Louisiana.

 SAUSAGE STUFFED PORTOBELLO MUSHROOMS

Ingredients :

• 2 Tbsp. olive oil divided
• 1 ½ lbs. chicken cut into ½-inch pieces
• 12 oz. andouille link sausage cut into ½-inch slices
• 1 ½ tsp. salt divided
• ¾ tsp. pepper divided
• 2 cups sweet onion finely chopped
• 1 cup celery finely chopped
• 1 cup green bell pepper finely chopped
• 2 cloves garlic crushed
• 1 tsp. thyme dried
• 1 tsp. basil dried
• ¼ tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce gluten free
• 6 oz. can tomato paste
• 15 oz. can diced tomatoes with juice
• 2 ½ cups long grain white rice rinsed and drained
• 4 ½ - 5 cups chicken broth
• Fresh parsley finely chopped
• See this recipe in Meal Plan #7

Instructions :

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy! 

  2wKutIF

 SWEET POTATO AND SAUSAGE QUINOA BAKE