A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.
I’m using the term jambalaya here loosely but it is descriptive. I have started with chicken and add sausage with some veggies. Add rice until done but then it took a turn. Mix in a little Monterey Jack cheese and top with more. Brown under a broiler for several minutes and your done in 30 minutes total.
Rating:
A high 4 but still a 4. That is my wife’s rating. I’m more of a low 5. She wanted shrimp which would be easy to add with the rice so I put it in as an option. A real Jambalaya (with shrimp) coming soon.
Notes. I’m doing more cooking similar to this. Get the chicken partly cooked and add veggies after about half done and finish that cooking. Add the garlic near the end to bloom it but not over cook with the meat and veggies. Then add some rice or pasta to finish cooking in some broth or tomato produce. Here I added cheese and sour cream to get a great creamy/cheesy taste.
Also, I’m liking RoTel more and more. Great tomato taste with a really nice spicy touch. My wife is liking it also so expect more.
Heat 2 t oil in an oven safe pan over medium high heat.
Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces.
Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes. Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.
Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.
Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well.
Remove from heat and cover. Turn on oven broiler.
After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of cooked shrimp here if you want.
Now top with one more cup of Monterey Jack cheese.
Place under broiler until nicely browned. About 3 minutes.
30 Minute Cheesy Jambalaya
By Dan Mikesell
October 12 2013
A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.
Ingredients
- 1 medium or large skinless boneless chicken breast
- 1 green pepper
- one small onion
- 8 oz of smoked sausage
- 2 gloves garlic
- 1 – 14 oz can chicken broth
- 1 – 10 1/2 oz can RoTel
- 1/2 cup sour cream (lower fat is ok)
- 1 t Cajan spice
- 1/2 t salt
- 1/4 t pepper
- 2 cups Minute Rice
- 1 1/2 cup Monterey Jack Cheese
- Optional 8 oz cooked shrimp
Instructions
- Heat 2 t oil in an oven safe pan over medium high heat.
- Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces. Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
- While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
- After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes.
- Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.
- Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.
- Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well. Add 8 oz of cooked shrimp here if desired.
- Remove from heat and cover. Turn on oven broiler.
- After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Now top with one more cup of Monterey Jack cheese.
- Place under broiler until nicely browned. About 3 minutes.
Yield: 6 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Updated
October 12 2013
Dan Mikesell