CHICKEN AND KIELBASA JAMBALAYA RECIPES
KIOLBASSA JAMBALAYA - SAUSAGE RECIPES
Provided by kiolbassadev
Prep Time 25 minutes
Cook Time 45 minutes
Yield Kiolbassa
Steps:
- Heat olive oil in a large pot over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add chicken and sausage, stir to combine. Continue sautéing for an additional 5 minutes, or until the chicken is no longer pink
- Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally
- Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning if needed. Remove from heat
- Serve warm with optional garnishes if desire.
CAJUN CHICKEN-SAUSAGE JAMBALAYA | RECIPES | WW USA
Our homemade Cajun seasoning is fantastic on chicken and sausage. It’s fresher and more intense than the pre-made kind and only takes a few minutes to prep.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 33 minutes
Prep Time 10 minutes
Cook Time 23 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spray bottom of 6-quart Instant Pot with nonstick spray; press Sauté. When Hot is displayed, add kielbasa and cook, turning once, until browned, about 3 minutes. With slotted spoon, transfer sausage to plate. Press Cancel to turn off pot.
- Add tomatoes, broth, rice, and 1/4 teaspoon salt to pot, mixing well. Lock lid, making sure vent is closed. Press Rice setting and select Low Pressure; set cooking time for 15 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure.
- Remove lid. Stir in onion, bell pepper, celery, garlic, 2 teaspoons Cajun seasoning, and kielbasa. Place chicken on top and sprinkle with remaining 1 teaspoon Cajun seasoning and 1/2 teaspoon salt. Lock lid, making sure vent is closed. Press Pressure Cook and select Low Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid.
- Transfer chicken to cutting board. Using two forks, pull chicken apart into bite-size pieces; stir back into rice mixture. Spoon jambalaya into serving bowl and sprinkle with scallions. Serve with hot sauce.
- Per serving: 1 1/2 cups
Nutrition Facts : Calories 141 kcal
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