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Recipe: Easy chicken jambalaya

Posted August 11, 2011

We've been eating a lot of sandwiches and salads in the last few weeks. The heat is a good excuse. But we're all getting tired of sandwiches. And I have a freezer and pantry full of food that I'd love to use.

So I took a look at what I had and, instead of searching online for a new recipe as I usually do, I turned to my shelf of dusty cookbooks and found a gem in an old copy of the "Better Homes and Gardens New Cook Book."

This day, I wanted to use up some frozen rotisserie chicken and broth that I had in the freezer, at least one can of tomatoes from the pantry and some green peppers and celery that I had in the refrigerator. (You can get some great deals on peppers at farmers markets now).

This chicken jambalaya recipe also calls for rice and I have plenty of that (thanks to Faye's WRAL Smart Shopper blog).

This recipe is really easy. I prepped the veggies in the morning while the kids had breakfast and then measured out all the other ingredients when they were having an afternoon snack. When it was time to make dinner, all I had to do was throw everything in the pot.

I'm sure jambalaya connoisseurs will tell you this isn't close to the real thing. But hey ... my kids ate it.

Chicken jambalaya

1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 14 1/2-ounce can tomatoes, cut up (I used a can of diced tomatoes)
1 1/2 cups chicken broth
2/3 cup long grain rice
1 teaspoon dried basil or thyme
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon bottled hot sauce
1 bay leaf
2 cups cubed cooked chicken or turkey

In a skillet, cook the celery, onion and green peppers in some oil or butter until tender. Stir in undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot sauce and bay leaf. Bring to boil and reduce heat. Cover and simmer for about 20 minutes or until rice is tender. Stir in chicken and heat through. Take out the bay leaf and serve.

6 Comments

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  • hsorrells Aug 17, 2011

    is it 1 and 1/2 cups of chicken broth or 1/2 cup

  • Killian Aug 13, 2011

    Excellent, thank you, Sarah! My kids are 19, 18, and 16, so I tend to double most things and hope for leftovers. =)

  • shall6 Aug 12, 2011

    I'm sure there's a way you could do it, though I am not very successful with the crock-pot. I think mine is too big for the recipes I make and everything comes out dry. But I do check the Year of Slow Cooking blog from time to time and there is a jambalaya recipe on there that looks good. Here's the link: http://crockpot365.blogspot.com/2008/02/crockpot-jambalaya-recipe.html

    Sarah

  • CAROLINA43 Aug 12, 2011

    Can this be done in a crock-pot?

  • shall6 Aug 12, 2011

    Should have included that - the recipe says it makes four servings. We are kind of light eaters in my house so it was enough for dinner for four and lunch for two. Of course, my four includes a six-year-old and a one-year-old ... definitely not the appetites of young adults! I'd probably recommend doubling it.

    Sarah

  • Killian Aug 11, 2011

    This looks great, but how many servings does it make? I've got 5 adults/young adults in my house, so I'm not sure if I need to double the recipe.