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Chicken And Sausage Jambalaya

Heart.Foods's picture
Ingredients
  Skinned boned chicken breast halves 16 Ounce
  Ground red pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Turkey sausage 3⁄4 Pound
  Onion 2 1⁄4 Cup (36 tbs), chopped
  Celery 2 Cup (32 tbs), chopped
  Green onions 1 1⁄2 Cup (24 tbs), sliced
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Sweet red pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Water 2 1⁄2 Cup (40 tbs)
  Chicken bouillon granules 1 Teaspoon
  Browning and seasoning sauce 1⁄2 Teaspoon
  Long grain rice 1 1⁄4 Cup (20 tbs), uncooked
Directions

Cut chicken into bite-size pieces; sprinkle with ground red and black pepper.
Coat an electric skillet with cooking spray; heat to medium-high (325°).
Add chicken; cook 3 to 5 minutes or until lightly browned, stirring frequently.
Remove chicken from skillet; drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Reduce heat to medium (300°).
Add sausage, and cook until meat is browned, stirring to crumble.
Remove sausage from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; heat to medium-high (325°).
Add onion and next 5 ingredients; saute until tender.
Add chicken; cover, reduce heat, and cook 10 minutes or until thoroughly heated.
Combine water, bouillon granules, and browning-and-seasoning sauce, stirring well; add to chicken mixture.
Bring to a boil; stir in sausage and rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Spoon jambalaya into individual bowls; garnish with green onion fans, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Ingredient: 
Chicken

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