This is a recipe that everyone will love. Tone down the spice if you have young children, or amp it up for the heat lovers!
Ingredients
3 tbsp
Olive Oil, Extra Virgin
(divided)
2 breast
Chicken breast, boneless, skinless
(boneless skinless; cut into bite-sized pieces)
3 small pepper(s)
Red bell pepper
(cored and diced (I used; yellow; red; green; pepper)
2 medium stalk(s)
Celery
(diced)
1 medium pepper(s)
Jalapeno pepper
(seeded and finely chopped)
1 medium
White onion
(diced)
4 clove(s)
Garlic
(peeled and minced)
1 can (28oz)
Tomatoes, canned, stewed
(1 (14-ounce) can crushed)
3/4 cup
Chicken broth (stock), low sodium
1 1/2 1/4 cup
White Rice
(uncooked long grain)
2 tbsp
Cajun seasoning
(or Creole seasoning)
1 tsp
Thyme, dried
(dried; crushed)
1/4 tsp
Cayenne pepper
1 leaf
Bay leaf
3 link
Italian pork sausage
Instructions
Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, jalapeño, onion and garlic. Sauté stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 15-20 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Stir in the chicken and sausage, and remove and discard the bay leaf.
Season with salt and pepper to taste. Add more spice if desired. Serve immediately or keep refrigerated for up to 3 days.
