Chicken & Sausage Jambalaya

**An updated version of this recipe is available here!**

This is another one of my freezer meal attempts because I hear Jambalaya freezes well. It’s pretty easy to make and you can modify the recipe to please even the pickiest eaters.

Let’s get to this:

Ingredients:

2 Tbs extra virgin olive oil
1 Pkg smoked Italian sausage, halved and cut into 1/4 inch slices (I had some breakfast sausage that needed to be used, so I used it here, it comes out the same, but looks better with the sliced smoked sausage, so it’s up to you. If you use breakfast sausage, you don’t need the olive oil.)
2 Breasts of chicken, cooked and shredded
1/2 Onion diced
4 Stalks of celery chopped
1/2 Red bell pepper
1/2 Green bell pepper
4 Cloves of garlic, minced
1 HEAPING cup of white rice
1 1/2 Cup water
1/4 Tsp ground red pepper
2 Tsp thyme
1 Tsp cumin
1 Tsp ground coriander
1 14 oz can fat free, lower-sodium chicken broth
1 14 oz can no-salt-added diced tomatoes, drained

Directions:

In a large pot, brown the sausage in the olive oil. Add the onion, celery, peppers and garlic and cook for about 7 minutes or until soft. Then add the chicken, rice, water, pepper, thyme and broth and cook until all liquid is absorbed. Stir in tomatoes and cook another 3 minutes and you’re done!

It may not be aesthetically pleasing but it’s freakin’ delicious

If you want to freeze this, just portion it into freezer bags and freeze. To reheat, thaw in the fridge the day before and reheat on the stove or in the microwave.

Serve it with garlic bread or a salad!

Enjoy