Ingredients Meat & Poultry Chicken Chicken Breast Recipes Quick Jambalaya 3.5 (479) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 15, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 1 hr Servings: 4 Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion. Cook Mode (Keep screen awake) Ingredients ¼ cup extra-virgin olive oil 1 pound boneless, skinless chicken breast halves Kosher salt and freshly ground pepper 3 celery stalks, finely chopped 1 medium onion, finely chopped 1 green bell pepper, stemmed, seeded, and finely chopped 1 pound andouille sausage, cut into ½-inch pieces 2 garlic cloves, minced 2 cups homemade or low-sodium store-bought chicken stock ¾ teaspoon Old Bay seasoning 1 can (14 ounces) crushed tomatoes with juice 1 cup long-grain rice Directions Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper. Originally appeared: Martha Stewart Living, February 2007 Rate It PRINT