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Butter Chicken Jambalaya

Healthycooking's picture
Ingredients
  Andouille sausage/Other smoked sausage 3⁄4 Pound
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1 1⁄2 Cup (24 tbs), divided
  Minced garlic 1 Teaspoon
  Butter 2 Tablespoon, melted
  Salt 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Dried whole oregano 1 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Canned crushed tomato 3 Cup (48 tbs)
  Canned ready to serve chicken broth 3 Cup (48 tbs)
  Skinless boneless chicken breast halves 24 Ounce, cut into 1/2 inch pieces (6 Pieces, 4 Ounce Each)
  Converted rice 2 Cup (32 tbs), uncooked
  Sliced green onions 1⁄4 Cup (4 tbs)
Directions

Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender.
Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Chicken

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