I have to admit that my jambalaya is rather different from a traditional jambalaya. In my recipe I use ground sausage rather than spicy Italian sausage and red bell pepper instead of the more traditional green bell pepper (it’s too spicy for me!). This really just happened from trial and error of what I thought tasted the yummiest! But if you are looking for a fresh new take on a traditional jambalaya this is the recipe for you! This recipe makes a lot so it is great for leftovers the next night or a quick lunch the next day!
2 Tbsp olive oil
1/4 cup sweet yellow onion, chopped finely
1/4 cup celery, chopped finely
1/4 cup red bell pepper, chopped finely
2 15oz cans diced tomatoes
3 cups chicken broth
1 1/3 cup long grain jasmine rice
2 tsp basil
1/2 tsp garlic powder
1/2 tsp pepper
2 bay leaves
1 chicken breast, cut into small bite size pieces
1lb jimmy dean type sausage, cooked and crumbled
1. Heat olive oil in a pan. Add onions, celery, and red pepper and cook until they are fragrant and soft. About 5 minutes
2. Pour in diced tomatoes, chicken broth, rice, basil, garlic powder, pepper, bay leaves, and raw chicken breast.
3. Bring to a boil then turn to medium low heat and cover. Cook for 20 minutes.
4. Once rice and chicken are fully cooked stir in sausage and remove bay leaves.