Quick Chicken Jambalaya

Submitted by gailanng

"A Creole version, but first a word from Cook’s Country:  Boiling the rice in lots of water cooks it in nearly half the time, transforming chicken jambalaya into a quick weeknight dinner."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, divided
• 1 1⁄2 cups long-grain white rice (plus water for boiling)
• 2 tablespoons olive oil or 2 tablespoons bacon fat
• 1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces (can substitute boneless breast)
• 8 ounces andouille sausages, sliced 1/4 inch thick (can substitute smoked sausage if not available)
• 1 green bell pepper, stemmed seeded and chopped
• 4 scallions, white and green parts separated and sliced thin (green onions)
• fresh thyme, chopped (optional)

directions

1. Combine Worcestershire, tomato paste, ketchup and 1/2 teaspoon Cajun or Creole spice mix in bowl; set aside.
2. Bring 3 quarts lightly salted water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12-15 minutes. Drain rice in fine-mesh strainer and rinse.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites and remaining 1 1/2 (start with 1 teaspoon and add to taste) teaspoons Cajun or Creole spice mix and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
4. Add the cooked rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and fresh thyme, if using.