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Chicken and Sausage Jambalaya
45 minVoor 4Nutri-Score C€€
C
45 min
45 minChicken and Sausage Jambalaya
wat je nodig hebt
Ingrediënten
andouille sausage (sliced)Vlees300 g- chicken thighs (cut into pieces)Vlees500 g
all-purpose seasoning (to taste)Kruiden en specerijen2 g
bell pepper (diced)Groente en fruit1 stuk
onion (diced)Groente en fruit1 stuk- celery (diced)Groente en fruit2 stukken
garlic (minced)Groente en fruit3 stukken
tomato pasteVoorraadkast30 g
crushed tomatoesVoorraadkast100 g
long grain rice (rinsed)Granen100 g- chicken brothVoorraadkast250 ml
- green onion (sliced)Groente en fruit2 stukken
- cooking oilVoorraadkast15 ml
per portie
Voedingswaarden
369kcal
- Koolhydraten
- 26 g
- Eiwitten
- 24 g
- Vetten
- 19 g
wat je gebruikt
Keukengerei
Braadpan
Spatel
stap voor stap
Bereiding
- Stap 1
Brown the sausage
- Heat the oil in an enameled cast iron pan over medium-high heat.
- Add the sliced sausage and cook until nicely browned.
- Remove the sausage and set aside.
- Stap 2
Sear the chicken
- Add the cut chicken thighs to the same pan.
- Season with the all-purpose seasoning and cook for a few minutes.
- Remove the chicken and set aside.
- Stap 3
Cook the Holy Trinity
- Reduce the heat to medium.
- Add the bell pepper, onion and celery and cook until softened.
- Stir in the garlic, tomato paste and crushed tomatoes.
- Stap 4
Add rice and liquids
- Mix in the rice and let everything come together.
- Return the sausage and chicken to the pan.
- Pour in the chicken broth and season very well, then stir to combine.
- Stap 5
Simmer the jambalaya
- Bring everything to a boil.
- Turn the heat down to low, cover and cook until the rice is tender.
- Turn off the heat and let everything fluff.
- Stap 6
Finish and serve
- Fluff the jambalaya with a spatula.
- Top with sliced green onion and serve hot.
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