Looking for a high-protein, dividable recipe for your weekly meal planning? Jambalaya offers a one-pot solution for athletes, gym-goers, or anyone looking to get a protein and carbohydrate packed meal into their schedule. This recipe from Southern Living offers a ton of flavour, while giving you everything you’re looking for in an easy to serve dish. Try mixingit into your weekly routine.
- 1 tablespoon canola oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
- 1 large white onion, chopped (about 2 cups)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup chopped celery (about 1 stalk)
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups uncooked converted rice
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
- Sliced scallions (optional)
Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
Recipe Credit: Southern Living
Photo Credit: Greg DuPree