Jambalaya with chicken and chorizo

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt

Savour delicious jambalaya with tender chicken and spicy chorizo. This hearty dish blends flavours and spices, perfect for home cooks seeking comfort and adventure!

Ingredients

¼ cup olive oil

3 (5-ounce) boneless chicken breasts, cut into 3⁄4 -inch pieces

Coarse salt and freshly ground pepper, to season

1 ½ pounds andouille or mild Spanish chorizo sausage, cut into 1⁄2 -inch pieces

1 small white onion, finely chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 red pepper, seeded and chopped

1 tablespoon Cajun seasoning

2 ½ cups chopped fresh Roma tomatoes

3 cups good-quality chicken stock

1 cup uncooked long grain rice

Heat oil in Dutch oven over medium-high heat. Add chicken and season with salt and pepper. Brown until golden, 4 to 5 minutes. Add sausage and cook for 2 to 3 minutes or until slightly browned. Add onion, celery, garlic and red pepper. Cook for 3 minutes. Add Cajun seasoning, tomatoes, chicken stock and rice. Bring mixture to boil; lower to simmer and cook 15 to 20 minutes or until rice absorbs liquid. Remove from heat and cover 10 minutes. Taste and season with salt and pepper, if desired. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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