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Chicken and Sausage Jambalaya

1 Tbsp olive oil
2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 lb smoked sausage, sliced into 1/2-inch pieces
3 large yellow onions, diced
4 large celery stalks, chopped into 1/2-inch pieces
2 large green bell peppers, ribs and seeds removed, and diced
2 tsp minced garlic
2-1/2 cups uncooked rice or brown rice
6 cups chicken stock
2 bay leaves
2 tsp dried thyme
2 tsp dried oregano
1/4 tsp cayenne, or to taste
1 tsp hot sauce, or to taste

1. In a large pot over medium heat, heat olive oil. Add chicken and cook, stirring frequently, for about 5 minutes or until browned on all sides.

2. Add sausage, onions, celery, and green bell peppers, and cook, stirring frequently, for 6-8 minutes or until onion begins to brown. Add garlic and rice, and cook, stirring, for 2 more minutes. Add chicken stock, and deglaze pan, scraping up any brown bits on the bottom.

3. Add bay leaves, dried thyme, dried oregano, cayenne, and hot sauce, and stir to blend. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes or until liquid is absorbed and rice is tender. Cool completely in the refrigerator, remove bay leaf, package in zipper-lock plastic freezer bags or rigid freezer containers, label, and freeze.

To reheat after freezing: Thaw if desired in the fridge. Heat, thawed or frozen, in a large saucepan sprayed with cooking spray. Heat over medium-low heat, stirring frequently to prevent scorching on the bottom, until heated through. Alternatively, microwave on high, stopping to stir every minute or so, until heated through.

The Complete Idiot's Guide to Easy Freezer Meals
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Header photo by
Gillian Gunson