Martian Food
Sep 18, 2015

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Quick Jambalaya

Active time:20 minutes

Start To Finish:1 hour, 10 minutes

Difficulty:

Serving size: 4

Source: Martha Stewart

Fast and Easy
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photo

Ingredients:

¼ cup olive oil
1 lb. boneless, skinless chicken breast halves
coarse salt and freshly ground black pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 lb. andouille sausage, cut into ½-inch pieces
2 garlic cloves, minced
2 cups low-sodium chicken stock
¾ tsp. Old Bay seasoning
1 14-oz. can crushed tomatoes with juice
1 cup long grain rice

Directions:

Heat the olive oil in a Dutch oven over medium heat. Sprinkle chicken generously with coarse salt and freshly ground pepper. Cook for five minutes on each side until golden brown. Set aside until cool enough to handle, then cut into ¾-inch pieces. 

Add the vegetables to the pot and cook, stirring, for five minutes. Add sausage and cook for three minutes. Add garlic and cook for one minute before adding the stock, Old Bay, tomatoes, and ½ cup of water. Bring contents to a boil, then add rice and chicken. Reduce heat and simmer for ten minutes. Cover, remove from the heat, and let stand until liquid is absorbed and rice is fully cooked (30-35 minutes.) Season with salt and pepper to taste.

Notes:

Pillsbury's Grands! Homestyle Honey Butter Biscuits compliment this savory Jambalaya!

Drink with:

Beer: La Fin Du Monde or Duvel



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