Name: Spicy Creole Chicken, Pork Sausage & Rice Jambalaya with RO-TEL
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 3 small bunches green onions (scallions); 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups jasmine rice; 3 pork sausages; 3 (284 ml) cans RO-TEL diced tomatoes & green chilies; 3 tbsp tomato paste; 3 yellow bell peppers; basil, dried; extra virgin olive oil; garlic powder; oregano, dried; paprika; salt; thyme, dried

Spicy Creole Chicken, Pork Sausage & Rice Jambalaya with RO-TELSpicy Creole Chicken, Pork Sausage & Rice Jambalaya with RO-TEL — a 45-minute branded recipe with 17 ingredients, serving 6.Ingredients

6 sticks celery

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

3 small bunches green onions (scallions)

1 small bunch Italian (flat-leaf) parsley

1 ½ cups jasmine rice

3 pork sausages

3 (284 ml) cans RO-TEL diced tomatoes & green chilies

3 tbsp tomato paste

3 yellow bell peppers

basil, dried

extra virgin olive oil

garlic powder

oregano, dried

paprika

salt

thyme, dried

Instructions

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the sausages and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Remove to a plate. (Reserve pot with cooking juices for later use.)

Meanwhile, measure spices into a medium bowl and set aside.

Wash and dry the fresh produce.

Trim and small dice celery; trim, seed, and small dice bell peppers. Add both to the bowl with the spices.

Trim green onions and cut crosswise into ¼-inch pieces. Shave parsley leaves off the stems; discard stems and mince the leaves.

Add half of the green onions and parsley to the bowl with the spices, celery, and pepper. (Place remaining green onions and parsley in a small bowl and set aside for garnish.)

Return pot (with cooking juices) to medium-high heat. Once the pot is hot, add more oil and swirl to coat the bottom; add veggies and spices. Cook, stirring often, until veggies begin to soften, 3-4 minutes.

Meanwhile, medium dice chicken. Add chicken and additional salt to the pot with the veggies and continue to cook, stirring often, until chicken starts to brown, 4-5 minutes.

Add tomato paste to the pot and stir to combine.

Add rice, RO-TEL, and broth to the pot; stir to combine the jambalaya and bring to a boil over high heat.

While the jambalaya is heating, using a clean cutting board, slice the cooked sausages into thin rounds; add to the pot.

Once boiling, stir the jambalaya, cover, and reduce heat to low. Cook until rice is tender and liquid is mostly absorbed, 18-20 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

To serve, divide jambalaya between bowls; garnish with reserved green onions and parsley. Enjoy!

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