Jammin’ Jambalaya

My husband LOVES Jambalaya but he doesn’t like shrimp! So I created a shrimpless version of Jambalaya that has all the goodness without the seafood. He requested this dish for his birthday week this year. I didn’t realize how good Jambalaya was until I made it from scratch. Now this dish makes it on the menu more than just birthday week. It is a new family favorite.

What I like most about this dish is the combination of herbs and spices that come together to deliver layers of flavor in every bite. I like the variety of nutritious vegetables like tomatoes, celery, bell peppers, and onions that provide loads of vitamins and fiber. Did you know that bell peppers are rich in antioxidants, carotenoids, and potassium (Learn more about bell peppers).

This dish comes together easily. Just chop up your vegetables and meats and cook it up! I love dishes that have the vegetables cooked right in. It makes it easy, simple, and delicious.

I made a double batch of this dish Tuesday night and the kids kept asking for more. This has a little kick, but not too much. My 3-year old asked for three servings. I had to stop him before he ate the whole pot! Even my pickiest eater who usually picks out the peppers from cooked dishes ate up two big servings of this dish without picking out the peppers!  We love this dish. From our family to yours…enJOY!

Jammin’ Jambalaya (Printable Version)

Ingredients:
1 pound boneless, skinless chicken breast, cut into chunks
1 pound smoked sausage, halved and cut into pieces (I use all-natural nitrate/nitrite free sausage)
1 medium onion, diced
1/2 cup green peppers, diced
1/2 cup red peppers, diced
3 stalks of celery, sliced
4 cloves of garlic, minced
3/4 tsp salt, divided
1/2 tsp garlic powder, divided
1/4 tsp black pepper, divided
2 tsp dried basil
2 tsp oregano
1 Tbsp parsley flakes
1/4 tsp cayenne pepper
1/4 tsp hot sauce
1 can all-natural crushed tomatoes
1 can tomato paste
1 3/4 cups all-natural chicken broth
1 Tbsp olive oil
Cooked rice

Steps:

1. In a large pot (I use a Dutch oven), heat oil on medium heat.
2. Add onions and cook for 3 minutes. Add green and red peppers and cook and additional 3 minutes or until tender. Add minced garlic and cook another 1 minute.
3. Add chicken and 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp black pepper. Cook chicken and vegetables until chicken is longer pink.
4. Add sausage and cook until heated through, about 5 minutes.
5. Add crushed tomatoes, tomato paste, broth, hot sauce, herbs, and remainder of seasonings. Stir.
6. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
7. Serve over cooked rice.

T-Tip: This is a great recipe to prepare and freeze. Use one portion for now, and freeze a batch for later.

T-Tip: Cook up a double batch of rice for a double batch of this recipe then freeze the in separate bags for a ready-made freezer meal.