Simply throw seitan and vegan sausage in a slow cooker with celery, onion, bell pepper, and cajun seasoning to make this easy weeknight jambalaya.
Chicken Jambalaya I
Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner.
Recipe Summary Chicken Jambalaya I
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!Ingredients | Simple Vegan Blog Jambalaya
2 tablespoons butter
⅓ cup chopped celery
¼ cup chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup white rice
1 teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat
Directions
Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Info | Simple Vegan Blog Jambalaya
Servings:
4
Yield:
4 servings
TAG : Chicken Jambalaya I
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