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Ingredients

1 can(s)
dark red (kidney) beans
1 can(s)
black beans
1 can(s)
diced tomatoes
1 can(s)
crushed tomatoes
2 c
rice
1/4 c
franks hot sauce
1 1/2 lb
chicken
1/2 pkg
hillshire farms smoked sausage (combination of beef, pork and turkey)
2 stick
johnsonville andouille sausage (optional)
1/2
green pepper, joulienned
A few dash(es)
minced onion flakes
A few dash(es)
salt and pepper

Directions Step-By-Step

1
Cut your chicken into chunks and cook in a large, deep skillet with the green peppers.
2
In a separate large pot, combine the beans, tomatoes, hot sauce, minced onion, and salt and pepper. Bring the vegetables to a boil, then turn down the heat to a simmer.
3
Slice the sausage and add to the skillet when the chicken has almost cooked completely through. Cook this for approx. 5 more minutes on medium heat before adding to the vegetables.
4
In a slightly smaller pot, cook the rice according to the instructions on the box. When the rice is tender and fluffy, add it to the vegetables, and simmer for at least 5 minutes to allow the flavors time to combine.
5
If you want to make the dish a bit spicier, add 1/8 cup hot sauce at a time. (And if you want to make your jambalaya a bit more traditional, don’t combine your rice with the meat and veggies. Serve the meat and veggies on top of the rice instead.)
6
To make a healthier version, you can rinse the beans before cooking them, rinse the starch off the rice before you boil it, and use a combination of white and brown rice.

About this Recipe

Course/Dish: Other Main Dishes