I fell in love with jambalaya the first time I tried it at a Mardi Gras party some years ago. It is such a hearty and flavorful one-pot meal that consists of protein, vegetables and rice. I think one of the reasons why I have such strong feelings about this Lousianna dish is because it reminds me of Trinidadian pelau which also has Spanish and African influences. You should definitely check out my pelau recipe and maybe try it in this meal prep.
In this recipe I’m using chicken and turkey kielbasa for the protein. However, feel free to modify it with other proteins like seafood and pork.
Try this recipe and let me know what you think.
Prep Time: 10 mins . Cook Time: 60 mins . Yield: 8 Servings
2 Cup Brown Rice, uncooked
1 Lb Boneless Chicken, chunks
12 Oz Smoked Turkey Kielbasa or Andouille sausage
1 14-Oz Can Crushed Tomatoes
2 Stalks Celery, chopped
1 Green Bell Pepper, chopped
1 Medium Yellow Onion, chopped
1/2 Lb Carrots, chopped
4 Cups Water or Broth
4 Cloves Garlic, chopped
2 Tbsp Olive Oil
2 – 3 Tbsp Cajun Seasoning
Salt & Black Pepper to taste
1. Season chicken with about 1 tablespoon of Cajun seasoning. Set aside.
2. Heat oil over medium-high heat in a large saucepan. Add chicken pieces and cook until brown. Remove chicken from pan. To the same pan, add chopped onions, celery and bell peppers; use spoon to loosen browned bits from bottom of pan. Cook for about 5 to 10 minutes until fragrant and onions are translucent. Add sausage and cook for another 5 minutes. Stir occasionally.
3. Return chicken to pan. Add rice, garlic, crushed tomatoes, carrots, water/broth and remainder of Cajun seasoning. Mix ingredients well. Bring to a boil and reduce to a simmer. Cover and cook for 40 to 50 minutes until rice is cooked and liquid is fully absorbed. Garnish with green onions. Divide into 8 servings.
4. Serve warm.
