Did you know that jambalaya was invented in southern Louisiana in the 18th century? According to McCormick’s the Spanish colonists had a craving for their beloved paella, but there was no saffron where they had settled. So they came up with this delicious dish. Enjoy this tasty chicken sausage jambalaya. Serve over cauliflower rice, sweet potato, or spaghetti squash.
Chicken Sausage Jambalaya
- 1 lb. boneless chicken, cut into tenders
- sea salt
- freshly ground black pepper
- 2 tbsp avocado or olive oil
- 1 red or yellow bell pepper, chopped
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 1 garlic clove, minced
- 15-oz can diced tomatoes (with juice)
- 3 chicken sausages, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red pepper flakes
Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.
Add the peppers, onion, celery, and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.
While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.
Taste and adjust the seasonings, and serve! Feel free to have fun with the ingredients and add/take out what you’d like. This chicken sausage jambalaya dish has many variations, and it’s an easy one to personalize.
Fun Trivia Facts:
- The combination of onion, celery, and bell pepper is commonly referred to by many as the “holy trinity”.
- Jambalaya is often confused with gumbo and etouffee, but they are all entirely different dishes with common ingredients.
- Some sources say the dish was originally created in the Caribbean.
- Louisiana has an annual jambalaya festival each year.
Not ready for a warm meal? Why not try our refreshing BLT Wraps!