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Home > Jambalaya

Jambalaya

BY:
Shirley McElhattan
Jambalaya
Ingredients
  • 1 pound TVF chicken (thighs, breasts, or tenders) cut into 1/2" cubes
  • 1 pound TVF andouille or kielbasa
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp cajun seasoning
  • 2 cans diced tomatoes, not drained
  • 1 cup TVF chicken bone broth
  • 1/2 tsp dried thyme
  • 1 cup sliced green onions (optional)

Directions

  1. Heat oil and cook chicken, seasoning with 1 tsp cajun seasoning.  Remove when browned.  Then add andouile/kielbasa and do the same.  Remove meats from pan.
  2. Add more oil and onion, pepper, celery, and garlic.  Cook 5-7 minutes until crisp-tender.
  3. Stir in chicken, sausage, cajun seasoning, tomatoes, broth, and thyme.  Cook until heated through and flavor meld (20 minutes)
  4. Serve over cooked rice, topped with green onions.
  5. Adjust heat with hot sauce.