Chicken Thigh and Sausage Jambalaya Recipe
20min - 40min | 4 servings | 455 cal
8 ounces skinless, boneless chicken thighs
2 teaspoons Cajun seasoning
2 tablespoons butter
8 ounces fully cooked spicy or mild link sausage, sliced
1 medium yellow onion, sliced (1 cup)
1 green sweet pepper, seeded and cut into bite-size strips
2 14.5-ounce cans no-salt-added stewed tomatoes
1 cup Minute® rice
Coarsely chopped fresh parsley (optional)
Prep: 20min | Ready in: 40 min
Cut chicken into 1-inch pieces; in a small bowl, place chicken and toss with the Cajun seasoning.
Heat a large, deep skillet over medium-high heat. In the skillet, melt butter and add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown.
Add onions and peppers and cook 5-7 minutes, stirring occasionally, until they begin to soften. Add tomatoes and bring to boil.
Stir in rice, cover with lid, and simmer for 10 minutes. Remove from heat and let sit 5 minutes. Fluff rice with a fork and serve with fresh parsley, if desired.