"Laissez les bons temps rouler!" means "let the good times roll" and is a popular French saying during Mardi Gras (and we will add to make sure to eat a lot of good food)! We hope you enjoy this dish as much as we do.
Sam's Spicy Jambalaya (with a New Mexican twist)
1 TBS vegetable oil
1 pound chicken breasts (boneless/skinless); cut into bite size chunks
1 package andouille sausage (the spicier the better in our opinion); cut into bite size chunks
1 onion; diced
1 green bell pepper; diced
1 rib of celery; diced
1 1/2 tsps of your favorite Cajun seasoning (Tony Chachere's is a good option)
1 can diced tomatoes; drained
1 cup long-gram white rice
1 can (15.5 oz) of low-sodium chicken broth
1 can (4.5 oz) of chopped green chiles ** If you can get fresh New Mexican Hatch Green Chiles, use these! 4.5 oz is a little more than 1/2 cup. If not, a can is a substitute. **
Let's get cookin':
- Heat the oil in a large skillet over medium heat.
- Add the chicken and sausage and saute until the chicken is no longer pink.
- With a slotted spoon remove the chicken and sausage and place in a bowl and set aside.
- Add the onion, green pepper, and celery to the skillet and cook for 5 minutes.
- Then stir in the Cajun seasoning, diced tomatoes, and rice.
- Then add the chicken broth and stir.
- Bring the mixture to a simmer, cover the pan, and reduce heat to low.
- Continue letting it simmer for 20 minutes (most of the liquid should be absorbed).
- Stir the chicken and sausage back into the mixture and include all the wonderful juices from the bowl.
- Stir in the green chiles.
- Cook, uncovered, for about 5 more minutes until the rice is tender.