My family doesn’t eat a lot of pork or seafood, so I wanted to recreate my favorite jambalaya without either. This jambalaya is simple to put together, but spicy and packed with flavor! You can absolutely add sausage, shrimp, or other meats to this (I’ll post a variation another time), but I like the simplicity of this one for a weeknight meal.
Ingredients
- 1 tbsp olive oil
- 3 celery stalks, diced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound chicken breast, cut into bite sized pieces
- 2 cups chicken broth
- 1 cup long grain rice
- Seasoning mixture:
- 1 tsp Cajun seasoning, such as Slap Ya Mama
- 1 tsp dried parsley
- 1 tsp basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper, omit for less spicy
- 1/2 tsp paprika, or 1 tsp if omitting cayenne
Heat a large cast iron or stainless steel pan over medium heat. Add the olive oil. Once the oil shimmers, add the celery, onion, and bell pepper. Saute for 5 minutes, or until the onion is slightly translucent.
Rub the seasoning mixture into the chicken. Add the chicken and garlic to the pan. Cook, stirring occasionally until the chicken is browned and there is a good fond on the bottom of the pan.
Deglaze the pan with the chicken broth. Add the rice and allow to come to a boil. Reduce the heat to medium-low, cover, and let simmer for 20 minutes. No peaking!
Remove from heat and uncover. Stir, then allow to rest for 5 minutes before serving.
sugar and spezia 