Alesha’s Jambalaya

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 img_3036the 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.

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