So last night I tried a new recipe.
Before I went to the market on Wednesday, I sat in Barnes & Noble with a vanilla latte and perused some foodie magazines looking for inspiration. I’m always in a dinner rut it seems!
I didn’t find too much that caught my fancy, except this one: chicken Jambalaya!
I’m pretty sure this one came from Eating Well magazine.
I made a few adjustments, see notes below!
2 T light extra virgin olive oil
6 oz smoked sausage, halved lengthwise and cut into slices
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long grain white rice
1 cup water
1/4 tsp ground red pepper
1/8 tsp salt
6 sprigs fresh thyme
14.5 oz can low sodium chicken broth
14.5 oz can no salt added diced tomatoes
1 cup shredded skinless, boneless rotisserie chicken breast
Heat oil in dutch oven over medium-high heat, add aromatics (except garlic), saute for 5 minutes. Add garlic. Saute 1 minute. Add sausage, brown for 1-2 minutes.
Add rice, water, pepper, salt, thyme, and chicken stock. Lower heat, cover, and simmer for approx. 20 minutes or until liquid is mostly absorbed. Remove thyme sprigs.
Add drained tomatoes and chicken. Heat through and serve.
Instead of pork smoked sausage, I purchased chicken andouille links from my Whole Foods meat dept. Before adding them to pot, I removed the meat from the casings.
In place of long grain white rice, I used jasmine rice.
And instead of purchasing a rotisserie chicken breast, I took one large boneless, skinless, chicken breast and poached it for about 25 minutes in 32 ounces of the low sodium chicken broth. I saved the broth after removing the chicken. I used 3 cups of the broth for cooking the rice. I deleted the water entirely.
I served it with a side dish of steamed broccoli.
The andouille chicken sausage made the dish really hearty and spicy and delicious.
I thought it was a success overall and enjoyed it immensely.
Mike was less convinced. His first words were, “I’m not sure.”
His major issue coming from the different textures of the chicken breast and andouille.
Understandable. But I liked that part!
He did eat it all and he said it would be okay if I added it to the dinner rotation.
So that’s something!