This skillet jambalaya makes a tasty weeknight supper - you can make your own cajun seasoning too!
Course: Main Course
Keyword: Main Dish
3/4cupLong Grain White Rice
1-1/2cupsChicken or Vegetable Broth(low sodium)
1/2cupDiced Green Pepper
1-1/2cupsSliced Sausage (I use 1/2 a 13 oz pkg of Hillshire Farm)
1-1/2cupsDiced Cooked Chicken
114.5 oz canDiced Tomatoes (with their juice)
Bring the broth to a boil in a saucepan on the stove. Add the rice, stir, turn the heat to low, and cover. Simmer for 20 minutes to let the rice absorb the liquid.
While the rice is simmering, begin cooking the other ingredients. Place the oil in a large skillet and heat on the stove. Then add the diced onion, diced green pepper, minced garlic, and the sliced sausage to the skillet and saute for 5 minutes.
Next, add the can of diced tomatoes and the cooked diced chicken.
When the rice is done cooking, add the rice to the skillet.
Finally add the Cajun seasoning. Let everything simmer for a few minutes to let the flavors meld.
Note: Brown rice can also be used in this recipe. If using brown rice, I boil the 3/4 cup of rice in 6 cups of water for 20 minutes, then drain the excess water, and add the cooked brown rice to the skillet.This recipe can also be made with just the sausage, or just the chicken, instead of using both.You can also make your own cajun seasoning using this homemade cajun seasoning spice blend.