Clean-out-the-freezer Jambalaya

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil or 2 tablespoons canola oil
• 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups)
• 1 cup cooked chicken (diced or shredded)
• 1 large green bell pepper, diced
• 1 large vidalia onion, diced
• 2 celery ribs, diced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)
• 4 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes
• 2 3/4 cups low sodium chicken broth
• 1 1/2 cups arborio rice
• 4 scallions, thinly sliced

Recipe

• 1 in a large dutch oven, heat oil over medium heat. add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves. saute until golden, then add chicken and saute for another 5 minutes. add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.
• 2 stir in diced tomatoes and cook for another 2 minutes before adding broth. bring to a boil, then stir in rice. cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done. remove bay leaves and discard, then stir in scallions.