Easy Jambalaya
Ingredients
- 2 Tbsp olive oil
- 8 oz chicken breasts, cubed
- 1 (14-oz) package andouille or summer sausage, chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- ¼ cup onion, diced
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken bone broth
- 1 (14.5-oz) can diced tomatoes with okra
- ¼ tsp cayenne pepper
- 1 Tbsp Cajun or Creole seasoning
- 2 cups riced cauliflower
- Salt and pepper to taste
- Green onions and parsley, for garnish (optional)
Instructions
- In a large skillet over medium-high heat, coat the bottom of the pan with olive oil. Add the chicken and sausage and salt and pepper if desired. Cook until the chicken is done all the way through, about 10 minutes. Remove the chicken and sausage from the pan and set aside.
- In the same skillet, add the peppers, onion, celery, and garlic. Sauté over medium-high heat until the onions are translucent, about 5 minutes.
- Add in the chicken broth, tomatoes, cayenne pepper, Cajun seasoning, and cauliflower and stir. Bring the mixture to a boil, then cover and simmer on low for 20 minutes, or until the cauliflower has softened.
- Add the chicken and sausage back into the skillet and simmer for another 5 minutes.
- Garnish with green onions and parsley, if desired. Serve warm, or store leftovers in the refrigerator for up to 5 days.
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