More quarantine, so its time for some quick easy and simple comfort food. Jambalaya is a delicious but also a meal that you can eat for multiple days. This recipe makes enough for 6 people easy. Val and I only make 2 people, but I had this on 4 separate occasions and Val had it 2-3 times. This recipe isn’t the fanciest, but we wanted to make something easy that most people could get around the stores during quarantine. I present to you our easy Jambalaya.
The thing I love about this recipe is that the flavors combine so well. I love when you make a recipe and one things adds on to the next. Cooking the chicken, then the sausage in the skillet leaves remnants behind. Then you add the vegetables to pick up all those bits of flavor from the pan. The jalapeno’s get toned out a bit from the tomatoes in the mixture, but the hot sauce adds it right back in. Jambalaya isn’t jambalaya if it doesn’t have a kick.
Making this recipe is very simple to do and trust me, it will feed you for a while. I get sick of left overs pretty quickly, but I looked forward to eating this for lunch/dinner every day after. I think I’ve convinced Val for us to start doing more quarantine type recipes like this. We need to start doing meals that will feed a good amount and don’t cost much. We went to our grocery store last week and there were a bunch of things missing. This is the time when we need to get more and more creative with our recipes.
Well we hope you enjoy this recipe and like our easy jambalaya. We had fund making it and will be sure to create easier large recipes like this in the future.
From our kitchen to yours, cheers!
- 4 cloves Garlic
- 3 Green Bell Peppers diced
- 3 Jalepenos chopped
- 1 Red Onion diced
- 2 Chicken Breasts
- 5 Spicy Sausages
- 3 Celery Stalks
- 4 cups Rice
- 4 cups Chicken or Beef broth
- 2 12 oz Cans of diced tomatoes
- Hot Sauce to taste
- Salt and Pepper Chicken on both sides
- Coat skillet with olive oil and put on medium-high flame
- Saute in skillet until chicken is almost cooked
- Remove chicken from skillet then chop into 1 inch pieces or shred chicken breasts
- Saute spicy sausages until cooked
- Remove sausages and cut up into smaller pieces
- Add in chopped garlic, red onions, jalapeños and bell peppers into same skillet
- While cooking vegetables, make sure to get all remnants of chicken and sausage scrapped from the bottom of the pan.
- In Dutch oven or large pot add 4 cups broth and 4 cups water with the 4 cups rice
- Cover with lid, bring water to boil and then put on low until rice is cooked
- Once rice is finished, add in sauted vegetables, chicken, sausage, and can of diced tomatoes
- Stir until everything is evenly mixed, cover and let continue to low simmer for about 5-10 minutes. You want the rice nice and sticky
- Add in hot sauce and salt and pepper to taste