Anti-Seafood Jambalaya
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 tablespoons oil
- 3⁄4 lb smoked garlic sausage, sliced
- 3⁄4 lb boneless chicken, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 bay leaves
- 2 teaspoons garlic
- 1 teaspoon thyme
- salt
- cayenne pepper
- 1 1⁄2 cups brown rice
- 2 (10 ounce) cans low sodium chicken broth
- 1 (14 3/4ounce) can diced tomatoes, undrained
- 3 scallions, sliced
Directions
- In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
- In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
- Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
- Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
- Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
- Sprinkle with scallions and serve.
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