This New Orleans–style one-pot rice dish is layered with tasty flavors and a little Cajun spice.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter |
| 8 oz | Johnsonville Andouille Smoked Rope Sausage |
| 1 | onion |
| 1 stalk | celery, diced |
| 1 | red bell pepper, diced |
| 1 tbsp | Cajun seasoning |
| 1 can | (14 oz) diced tomatoes |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | shredded rotisserie chicken |
| 1 cup | long-grain rice |
Directions
Melt butter in Dutch oven or high-sided skillet; cook sausage, onion, celery, bell pepper and Cajun seasoning for 3 to 5 minutes or until vegetables are slightly softened.
Stir in 2 cups water, tomatoes and Roasted Chicken Base; bring to boil. Stir in chicken and rice.
Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand for 5 minutes.
Andouille is a classic sausage used in jambalaya. Substitute your favorite spicy or mild smoked sausage or kielbasa. Basmati rice works well in this recipe. Garnish with parsley.