In a large stockpot, heat oil over medium-high heat. Add sausage, celery, peppers and onion and sauté until vegetables are soft and sausage is warmed through, about 5 minutes.
You can make jambalaya in two steps using only one pan. This recipe is proof.
Servings and Ingredients
|2 tbsp. Hy-Vee canola oil|
|1 (14 oz) pkg Bar S smoked sausage, cut into 1/4-inch rounds|
|2 celery stalks, diced|
|1 green bell pepper, seeded and diced|
|1 red bell pepper, seeded and diced|
|1 yellow onion, diced|
|2 (10 oz each) cans Hy-Vee chunk chicken breast, drained and flaked|
|2 (14.5 oz each) cans Hy-Vee 30%-less-sodium chicken broth|
|1 (15 oz) can Hy-Vee black beans, rinsed and drained|
|1 (14.5 oz) can Hy-Vee diced tomatoes|
|1 tbsp. Cajun seasoning|
|4 c. Minute white rice, uncooked|
Things To Grab
Stir in chicken, broth, black beans, tomatoes and seasoning; bring to a boil. Add rice and stir to combine. Reduce heat to medium-low, cover, and let simmer for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 3 to 5 minutes more.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 1010mg
- Total Carbohydrates: 40g
- Protein: 20g