Wild Rice and Sweet Potato Jambalaya Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 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
Directions
  1. Heat oil in a deep skillet or Dutch oven over medium heat.
  2. Add Andouille and cook until deeply browned, about 5–8 minutes.
  3. Remove from the skillet and add the chicken.
  4. Cook until just browned, about 5 minutes, then remove from the skillet.
  5. Add the celery, garlic, and onion, adding more oil if needed.
  6. Cook until softened, about 3–5 minutes.
  7. Add the bell peppers and cook until fragrant, another 2–3 minutes.
  8. Add the sweet potatoes, then cover with chicken stock, scraping the browned bits from the bottom of the pot.
  9. Add wild rice to the pot and stir to submerge.
  10. Return the chicken and sausage to the pot.
  11. Add all seasonings to the pot and stir to combine.
  12. Bring to a simmer and cover. Cook until rice is fluffy and potatoes are softened, about 30 minutes.
  13. Stir to fluff rice, then serve.