Jambalaya

Mmmm....I do love Taste of Home recipes. Spicy and easy to make jambalaya...it's like a double win! Sadly I did have to modify the recipe post heart attack....it makes me feel a little dirty to substitute a small amount of chicken smoked sausage for the hordes of andouille sausage I usually use. Of course I felt the same way when I had to switch from fresh andouille to mass produced links on the grocery shelf. Man I miss that little corner butcher shop we found down in Florida. Butcher shops.....it's like spotting Big Foot....maybe a snipe hunt.


Jambalaya

1 boneless chicken breast, chopped
4 oz chicken smoked sausage, chopped
1 onion, diced
3 stalks celery, diced
3 jalapeno peppers, diced
1 anaheim pepper, diced
1 tbls diced garlic
2 tbls oil
2 tbls apple cider vinegar
1 14oz can no salt added diced tomatoes
2 cups low salt/low fat chicken broth
6 oz tomato paste
1 tbls parsley flakes
2 tsp basil
1 1/2 tsp oregano
2 tsp red pepper flakes
1 tsp cajun seasoning
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup rice, cooked

In a large skillet heat the oil over medium to medium high heat. Toss in the chicken, sausage, and vegetables. Cook until chicken is done and vegetables are tender. Add in all the remaining ingredients and stir well. Simmer for 20 to 30 minutes. Serve over the cooked rice.


A few pics of the process...
A bowl of yummy goodness just before noshing. I do just toss the entire pan of jambalaya and rice together all in one bowl for convenience. It makes it easier to freeze leftovers as well when you do it that way.

Veggies and meat are almost done cooking at this point....and looking oh so pretty.