Jambalaya

Ingredients

• •2 tablespoons vegetable oil
• •1 pound chicken breast, diced
• •8 ounces andouille sausage, sliced (gluten-free)
• •1 medium onion, diced
• •1 medium bell pepper, diced
• •2 cloves garlic, minced
• •2 cups long-grain rice
• •4 cups chicken broth (gluten-free)
• •1 can (14.5 oz) diced tomatoes
• •1 teaspoon cayenne pepper
• •1 teaspoon dried thyme
• •1 teaspoon salt

Directions

1. 1Heat oil in a large pot over medium-high heat. Brown the chicken and sausage, then remove and set aside.
2. 2In the same pot, sauté onion, bell pepper, and garlic until softened, about 5 minutes.
3. 3Stir in the rice and cook for 2 minutes until slightly toasted.
4. 4Add chicken broth, tomatoes with juice, cayenne, thyme, and salt. Bring to a boil.
5. 5Return chicken and sausage to the pot, then reduce heat to low and cover.
6. 6Simmer for 20-25 minutes until rice is tender and liquid is absorbed.
7. 7Let rest for 5 minutes, fluff with a fork, and serve.

💡 Jambalaya rice needs a steady simmer after the liquid is added. Frequent stirring releases starch and pushes the dish toward risotto instead of separate grains.

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