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Title : Chicken and Sausage Jambalaya
link : Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

To call this the easiest-ever jambalaya is an understatement—what normally can be an all-day affair takes no time at all, thanks to this shortcut recipe. The andouille is already cooked, the chicken is shredded rotisserie, and the white rice is quick-cooking, but the real time-saving star of the show is a jar of salsa. Yes, salsa. It might seem strange to use jarred salsa in this Creole classic, but it contains two of the three “holy trinity” vegetables essential to a real jambalaya: onions and peppers. After 20 short minutes of cooking, dinner is ready, and there’s only one dish to clean up. A major weeknight win.

Ingredients

• 1½ cups sliced andouille sausage
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 2 cups quick-cooking white rice
• 2 cups shredded rotisserie chicken
• 2 cups chunky salsa
• 1½ cups chicken stock
• 1½ teaspoons Creole seasoning

• • How to Make It

    Step 1

    Cook sausage, onion, and oil in a Dutch oven or large pot over medium-high, stirring occasionally, until onion is softened, about 9 minutes. Stir in rice, chicken, salsa, stock, and Creole seasoning, and bring to a simmer. Reduce heat to medium, cover and cook until rice is tender, about 8 minutes.

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