In honor of Mardi Gras, Fat Tuesday and all it’s craziness, I decided to pull out one of my favorite Cajun recipes. Who doesn’t like a great Jambalaya, right? This one is quite easy once you get all the prep work done. The great thing about Jambalaya is that there is really no right or wrong way to do it. Although many consist of chicken, sausage and seafood, you can alter it to fit whatever you like. You can do all chicken, no chicken, shrimp, no shrimp, sausage, no sausage, etc. However, since my blog is dedicated to allergy free, this is my allergy friendly version. My kids absolutely devour this dish. Look for natural chicken or turkey andouille at your local whole food store. There are brands that don’t have all the junk in them. When in doubt, though, you can just leave the sausage out and do all chicken. It will still be super tasty. This recipe makes a bunch to share with family and friends.
1 pound chicken or turkey andouille sausage, cut into bite size pieces*
1 pound boneless, skinless chicken thighs, cut into bite size pieces
1 tsp garlic salt
2 tbsp light olive oil
1 bunch of scallions, chopped, green and white parts (a few tablespoons reserved for garnish)
1 green bell pepper, chopped
1 small yellow onion, chopped
3-4 cloves of garlic, minced
3 cups chicken broth
1 14 oz can diced tomatoes**
1 tsp cajun seasoning***
2 cups quick cook brown rice
Season chicken pieces with garlic salt. Heat 1 tablespoon of oil in dutch oven. Add sausage and cook until browned. Remove sausage to bowl and set aside. Add additional oil to skillet if needed. Add chicken and saute until starting to turn opaque. Add scallions, bell pepper, onion and garlic. Cook, stirring often, until the vegetables a softened, about 5 minutes.
Return sausage to pot. Add broth, tomatoes and seasoning. Bring to a boil. Stir in rice and reduce heat to medium-low. Simmer for 20 to 30 minutes until most of the liquid is absorbed. Continue to cook uncovered 3 to 5 minutes until of desired consistency.
Serve with reserved scallions sprinkled on top.
* You can also use regular andouille sausage, just adjust oil as needed as some sausages have more fat than others. However, the chicken or turkey andouille creates a lighter dish.
**If you are allergic to tomatoes, you can leave them out and it would still be tasty. Add a little smoked paprika to the seasoning step to add a little color and smokiness to the dish in place of tomatoes. I also love the taste of fire roasted tomatoes in this dish. If you use fresh, you may have to adjust your liquid.
***There are several tasty brands of cajun seasoning available. For this dish I love the Slap Ya Mama seasoning. You may need to adjust to taste. My family likes spicy.
****If you are not allergic to seafood, try also adding a few shrimp to this dish during the last 5 to 10 minutes of cook time.
Get printer-friendly version here. If you try this recipe and like it, I’d love to hear from you.
© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.