Recipe of the Week – One Pan Jambalaya

By on August 27, 2018

We made a decision when we were tent campers that we did not want to create lots of trash so we always use real plates, silverware, and cups to reduce our footprint just a little.  Whether you are in a tent or RV, washing dishes is a big bummer so one pot meals are always helpful, especially when we are dry camping.  We love this Jambalaya, though it gets toned down a little since Michelle is not a big fan of too much spice.  The recipe calls for some time savers such as precooked rice and frozen onion and pepper but we usually use fresh ingredients.
Start out by chopping a small white onion, bell pepper and about 6 oz of andouille sausage.  Meanwhile cook rice according to package directions (1 cup of rice to 2 cups of liquid will yield about 3-4 cups of rice needed for this recipe).
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Heat a tablespoon oil in a pot, add onion, pepper, and sausage, and sauté until veggies are soft and meat begins to brown.
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Dice 12 oz of chicken breast and add it to the pot, cooking until the chicken is lightly browned.
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Add 2 cans of diced tomatoes, 2 teaspoons of Tony Chachere’s Cajun Seasoning (we only use about 1/2 teaspoon), and the rice to the pot. Cover, reduce heat to medium, and let simmer until liquid is absorbed.  If you really want a one pot dish, add the rice and liquid together before the tomatoes and simmer about 20 minutes then add tomatoes.
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Divide into bowls and top with green onions.  Add some Crystal hot sauce as desired to give some more heat!
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I made several changes to the original recipe from Cooking Light to help tone down the heat a little, but you may want to check out the original.  Here’s my version:

One Pan Jambalaya

Chop onion, pepper, and sausage. Heat canola oil in a large skillet over medium-high. Add onion mixture and sausage. Cook until vegetables are tender, stirring occasionally. Add chicken, cooking until lightly browned, stirring occasionally.

Add rice and 2 cups of water and cajon seasoning to pot. Cover, reduce heat to medium and simmer 15 minutes or until liquid is absorbed. Add tomatoes, cover again and simmer 10 minutes, stirring occasionally. Remove pan from heat.
Divide rice mixture evenly among 4 bowls. sprinkle with green onions and serve with lemon wedges and hot sauce, if desired.
Let us know how hot you like your jambalaya in the comments.



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