Wild Rice And Sweet Potato Jambalaya Recipe

Only roux-heavy gumbo is more common in southern Louisiana than jambalaya. Despite each family's secrets, jambalaya always has spicy Andouille, tender chicken, juicy shrimp, bell peppers, and lots of rice.

2 tablespoons olive oil 14 ounces Andouille sausage, sliced into rounds ½ pound boneless, skinless chicken breast, cut into ½-inch pieces ½ cup diced celery ½ cup diced green bell pepper ½ cup diced red bell pepper 1 yellow onion, diced 5 garlic cloves, minced 2 sweet potatoes, peeled and diced 3 cups chicken stock 1 tablespoon smoked paprika 2 teaspoons cayenne pepper 2 teaspoons salt 1 teaspoon cracked black pepper 1 cup long grain brown and wild rice mix



 Cook the Andouille until it has a deep brown color, which should take about five to eight minutes. 

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After about five minutes of cooking, when the food has reached a light brown color, remove it from the skillet. 

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Celery, garlic, and onion should be added, and additional oil should be added if necessary. Within three to five minutes, cook until the vegetables have become more tender. 

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Add the bell peppers and continue to cook for another two to three minutes, or until the peppers become fragrant. 

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After adding the sweet potatoes, cover the pot with chicken stock and scrape the bottom of the pot to remove any browned bits.

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To ensure that the wild rice is completely submerged, add it to the pot and stir it. Place the chicken and sausage back into the pot. 

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Take all of the seasonings and add them to the pot. Stir them together. Maintain a low simmer and cover the pot. 

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The rice should be fluffy and the potatoes should be softened, which should take about half an hour.

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