One Pot Jambalaya
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Prep veggies- Dice 1/2 large yellow onion, 1 whole bell pepper, 3 stalks of celery, and mince 2 cloves of garlic.
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Cut 2-3 chicken breasts and 2-3 sausages into bite sized pieces.
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Heat a large heavy pot on medium high. Measure 2 cups chicken stock, 15 oz can diced tomatoes, 1 cup of rice, 6 oz beer, 2 1/2 tsps creole seasoning.
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Start with 1 tablespoon of vegetable oil and add chicken. Lightly season with salt and pepper. Cook until the chicken has browned on all sides.
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Remove cooked chicken and set aside. Add 2 teaspoons of vegetable oil and sausage. Stir to coat and cook until the sausage has browned.
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Remove the sausage and set aside with the cooked chicken.
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Add 2 teaspoons of vegetable oil and the cut veggies. Stir well and cook for 5 minutes.
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Add one cup of long grain rice and 2 1/2 teaspoons of creole seasoning. Stir well and cook for 1 minute.
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Next, add 6 ounces of beer and stir in well to deglaze the pot. Cook for 3 minutes until beer is absorbed by the rice and the alcohol smell is gone.
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Now add back the cooked chicken and sausage, 15 ounce can of diced tomatoes, and 2 cups of chicken stock. Stir well and put the lid on.
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When the jambalaya starts to boil, lower the heat to medium. Cook for 20 minutes with the lid on and stir occasionally.
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After 20 minutes, turn off the heat and remove lid. Take a bite to check for seasoning and add more if needed.
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Garnish with sliced green onion and enjoy!
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Alexis Leonhardt
I cook from scratch and organize bulk quantities from shopping at Costco.
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