Creole Chicken and Sausage Jambalaya with Okra

Chicken and Sausage Jambalaya with Okra

🍛 This is an easy recipe that has never let me down. I sometimes use shrimp instead of chicken, which is another tasty option. Just be sure to add the shrimp near the end of cooking time so it doesn’t overcook. You might want to start with less than the recommended 1/8 teaspoon cayenne if you are very sensitive to it.

🕒 Cook Time: 30 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 45 minutes

🍲 Recipe Category: One Dish Meal
🗝️ Keywords: Creole, Less Than 60 Minutes

🍽️ Ingredients

• 10 ounces frozen okra, thawed
• 1/2 pound hot Italian sausage, sliced into 1/2-inch slices
• 1 medium onion, finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 can (14.5 ounces) whole tomatoes, drained and liquid reserved
• 1 cup long grain rice
• 1 teaspoon black pepper
• 1/8 – 1/4 teaspoon cayenne pepper (to taste)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme

🍲 Nutritional Information (Per Serving)

• Calories: 602.5
• Fat Content: 21.4g
• Saturated Fat Content: 6.7g
• Cholesterol Content: 107.7mg
• Sodium Content: 963.6mg
• Carbohydrate Content: 57.6g
• Fiber Content: 4.6g
• Sugar Content: 8.6g
• Protein Content: 43.3g

🍽️ Servings

4 Servings

📜 Instructions

1. Prepare the Ingredients: Thaw the okra and slice the sausage into 1/2-inch slices. Cut the chicken into bite-size pieces.

2. Cook the Sausage: Heat a large Dutch oven over medium heat and add the sausage. Cook for 5 minutes until browned.

3. Sear the Chicken: Add the chicken to the pot, searing both sides until lightly browned. Remove the chicken from the pot and set it aside.

4. Cook the Vegetables: Add the chopped onion and celery to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.

5. Add the Tomatoes: Drain the tomatoes, reserving the liquid. Add the tomatoes to the pot, breaking them up with a fork or spoon.

6. Add Rice and Spices: Stir in the rice, black pepper, cayenne pepper, oregano, and thyme. Mix well to combine all the flavors.

7. Add Liquid and Chicken: Measure the reserved tomato juice and enough chicken stock to equal 2 cups of liquid. Add this to the pot along with the seared chicken.

8. Bring to a Boil: Increase the heat to medium-high and bring the mixture to a boil.

9. Simmer: Lower the heat, cover the pot, and simmer for 10 minutes.

10. Add the Okra: Add the thawed okra to the pot. Recover and cook until the rice is tender and all the flavors are well combined, about another 10 minutes.

11. Serve: Once everything is cooked through and the rice is tender, give the jambalaya a good stir. Serve hot and enjoy your hearty and flavorful meal!

🌟 Tips for Perfection

• Shrimp Variation: If using shrimp instead of chicken, add the shrimp during the last 5 minutes of cooking to prevent them from overcooking.
• Spice Level: Start with less cayenne if you are sensitive to heat and adjust according to your taste preference.
• Rice Cooking: Ensure the rice is cooked through by simmering with the lid on. If necessary, add a bit more chicken stock and cook longer if the rice needs more time to soften.

Enjoy this delicious and comforting Chicken and Sausage Jambalaya with Okra, perfect for a weeknight dinner or a special occasion! 😊🍛