Recipe by JackieOhNo!
I was going through the freezer the other day, checking to see what I had and what needed to be used soon. I found half of a cooked split chicken breast and an 8-inch stick of andouille sausage. I thought they would go nicely in a jambalaya, and then went to rummage through the fridge and the pantry for other ingredients. I only had arborio rice, which worked out nicely, and the rest of the ingredients were foraged from the fridge, as well as the pantry. It came out pretty good, so I thought I would share the recipe. (Of course, you can switch out the chicken and sausage for pretty much any proteins you have to use up!)
- 2 tablespoons vegetable oil or 2 tablespoons canola oil
- 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups)
- 1 cup cooked chicken (diced or shredded)
- 1 large green bell pepper, diced
- 1 large vidalia onion, diced
- 2 celery ribs, diced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)
- 4 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 2 3⁄4 cups low sodium chicken broth
- 1 1⁄2 cups arborio rice
- 4 scallions, thinly sliced
Directions See How It's Made
- In a large Dutch oven, heat oil over medium heat. Add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves. Saute until golden, then add chicken and saute for another 5 minutes. Add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.
- Stir in diced tomatoes and cook for another 2 minutes before adding broth. Bring to a boil, then stir in rice. Cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done. Remove bay leaves and discard, then stir in scallions.