Clean-Out-The-Freezer Jambalaya
"I was going through the freezer the other day, checking to see what I had and what needed to be used soon. I found half of a cooked split chicken breast and an 8-inch stick of andouille sausage. I thought they would go nicely in a jambalaya, and then went to rummage through the fridge and the pantry for other ingredients. I only had arborio rice, which worked out nicely, and the rest of the ingredients were foraged from the fridge, as well as the pantry. It came out pretty good, so I thought I would share the recipe. (Of course, you can switch out the chicken and sausage for pretty much any proteins you have to use up!)"
photo by JackieOhNo!
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil or 2 tablespoons canola oil
- 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups)
- 1 cup cooked chicken (diced or shredded)
- 1 large green bell pepper, diced
- 1 large vidalia onion, diced
- 2 celery ribs, diced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)
- 4 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 2 3⁄4 cups low sodium chicken broth
- 1 1⁄2 cups arborio rice
- 4 scallions, thinly sliced
directions
- In a large Dutch oven, heat oil over medium heat. Add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves. Saute until golden, then add chicken and saute for another 5 minutes. Add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.
- Stir in diced tomatoes and cook for another 2 minutes before adding broth. Bring to a boil, then stir in rice. Cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done. Remove bay leaves and discard, then stir in scallions.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
