This healthier version of a traditional New Orleans favorite does not lack in flavor and is a great comfort meal for a chilly evening. I used an Instant Pot to make it even quicker, but it can be made on the stovetop, if desired. You can also add shrimp for a more traditional Jambalaya dish.
- 1 Tbsp grapeseed or avocado oil (or other high smoke point oil)
- 1 pound chicken breast
- 4-5 chicken sausage links (I used Trader Joe’s Spicy Jalepeño)
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 4 stalks celery, diced
- 1 bell pepper, diced
- 1-2 cups rice, cauliflower rice, or Right Rice (I used 2 cups Spanish Right Rice)
- 2 Tbsp spicy seasoning blend*
- 2 cups organic bone broth
- 2 Tbsp Worcestershire sauce
Spicy Seasoning Blend (this will make enough for extra to store for next time)*
- 2 Tbsp ground coriander
- 1 Tbsp ground fennel
- 1 Tbsp ground oregano
- 1 Tbsp cayenne pepper
- 2 Tbsp Himalayan sea salt
Select the Sauté setting on the Instant Pot and heat the oil. Place chicken breasts in the pot and lightly brown each side for about 5 minutes each.
Place chicken sausages, onion, garlic, celery and bell peppers in pot and sauté for about 2-3 more minutes.
Add all other ingredients (rice, spices and broth and Worcestershire sauce). Ensure broth completely covers the rice.
Secure the lid and set the pressure release to “sealing”. Set the cooking time for 10 minutes at high pressure.
Once done, let the pressure release by switching the valve to “venting” and serve!
You can add shrimp or serve with pasta instead of rice. This recipe can be made without an instant pot/pressure cooker by using a crock pot for extended time or on the stove top!