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Hurry Up Skillet Jambalaya


  • 4 passes around the skillet of EV olive oil
  • 2 large boneless, skinless chicken breasts, cut into chunks*
  • 1 pound smoked sausage (Hillshire, Hickory Farms), sliced
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  • and cut into chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-3/4 cups instant rice
  • 1 can (14 oz.) plus an extra 1/4 cup** chicken broth
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 can (16 oz.) your favorite dark beans (kidney, black)
  • 1 can (16 oz.) your favorite light beans (pinto, northern)
  • 1 can (10 oz.) Rotel (diced tomatoes w/green chilies)


Heat the oil over medium heat in a large skillet that has a lid. Drop in chunks of chicken and brown, remove and set aside. Drop in the sausage and brown, remove and set aside. Drop in onion and cook just until tender. Increase heat to medium high, toss in garlic and cook, stirring constantly for about 2 minutes. Return chicken to the pan, add rice and chicken broth and bring to a boil. Cover, reduce heat to medium and cook, covered for about 5 minutes. Meanwhile, rinse and drain both cans of beans. Add pepper, onion powder, oregano, thyme, and stir in the beans and tomatoes, mixing thoroughly to incorporate all the seasonings. (If you are using shrimp instead of chicken add the shrimp here) Cover, reduce heat to simmer and cook for about 10 to 15 minutes, or until chicken and/or shrimp have cooked through, and rice has absorbed the majority of liquid.


*Can substitute shrimp for the chicken, however, do not add the shrimp until the last 10 minutes so as not to overcook it.

**Can use 1/4 cup of white wine if desired, however, we just add the extra chicken broth and this works fine.

By Mary from Ocean Springs, MS

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