Ingredients and Weight:
- 2 cups (1 lb) long grain rice
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound andouille sausage, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 cup low sodium chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can diced corn, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
20 minutes
Cooking Time:
45-55 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the chicken and sausage in a large skillet over medium heat. Remove from heat and drain any excess fat.
- In a large bowl, combine the rice, chicken, sausage, onion, peppers, celery, chicken broth, tomatoes, corn, thyme, salt, and pepper.
- Pour the mixture into a 9x13 inch baking dish.
- Bake for 45-55 minutes, or until the rice is tender and the liquid has been absorbed.
- Garnish with fresh parsley and serve.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Colorful and flavorful
- Savory and slightly spicy
- Perfect for a crowd
- Easy to make and customizable to your taste
User Comments:
- "This jambalaya was absolutely delicious! It had the perfect balance of flavors and was so easy to make." - Sarah
- "I loved the combination of the chicken, sausage, and vegetables. The rice was cooked perfectly." - John
- "This is my go-to recipe for jambalaya. It's always a hit with my guests." - Mary
Special Precautions and Tips:
- Be sure to use low sodium chicken broth to avoid making the dish too salty.
- If you don't have andouille sausage, you can substitute another type of smoked sausage, such as kielbasa.
- Add more or less cayenne pepper to taste.
- Serve with a side of cornbread or French bread for dipping.
