| Ingredient |
Amount |
Calories |
| Onions |
50g |
20kcal |
| Peppers, raw, yellow, sweet |
50g |
14kcal |
| Chicken broiler, raw, meat and skin, breast |
100g |
150kcal |
| Rice white long-grain raw |
100g |
365kcal |
| Garlic |
3g |
4kcal |
| Tap water |
250g |
0kcal |
| Vegetable oil |
15g |
133kcal |
| Tomato paste, without salt added |
16g |
13kcal |
| Sausage, smoked link sausage, pork |
50g |
155kcal |
Recipe Instructions:
Ingredients:
100 grams chicken breast, diced
50 grams smoked sausage, sliced
50 grams bell pepper, diced
50 grams onion, diced
1 clove garlic, minced
1 tablespoon vegetable oil
100 grams long-grain rice
1 tablespoon tomato paste (optional, for Creole style)
250 ml chicken broth or water
1 teaspoon Cajun seasoning (adjust to taste)
Salt and pepper to taste
Chopped parsley, for garnish (optional)
Instructions:
Prepare Ingredients:
Dice the chicken breast, smoked sausage, bell pepper, onion, and mince the garlic.
Cooking Process:
Heat vegetable oil in a large skillet or pot over medium heat.
Add diced chicken breast and smoked sausage. Cook until chicken is no longer pink and sausage is lightly browned, about 5 minutes.
Add Vegetables and Garlic:
Stir in diced bell pepper, onion, and minced garlic. Cook for another 3-4 minutes until vegetables begin to soften.
Add Rice and Liquid:
Add the long-grain rice to the pot and stir to combine with the other ingredients.
If making Creole style, stir in tomato paste now. Otherwise, skip this step for a Cajun style.
Pour in chicken broth or water. Season with Cajun seasoning, salt, and pepper to taste.
Simmer and Cook:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until rice is cooked through and liquid is absorbed. Stir occasionally to prevent sticking.
Serve:
Once rice is cooked and liquid absorbed, remove from heat.
Garnish with chopped parsley if desired.
Serve hot and enjoy your simplified Jambalaya!
