Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
Photo by © Melanie Acevedo

Ingredients

  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces
  • 1 ½ teaspoons salt
  • 1 green bell pepper, chopped
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • ½ pound andouille or hot link sausages
  • + 5 more ingredients
    • 1 large onion, chopped
    • 1 ½ cups long-grain rice
    • 2 ribs celery, chopped
    • 2 bay leaves
    • ¼ teaspoon cayenne

1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan. 2. Add the onion, celery, bell pe...

View full recipe at My Recipes

Comments

Variations on Chicken and Sausage Jambalaya

  • Chicken and Sausage Jambalaya
    • 3 10-ounce cans diced tomatoes and green chiles
    • 3 cups long-grain white rice
    • fresh Italian parsley
    • 6 large skinless boneless chicken thighs
    • +13 other ingredients
  • Chicken and Sausage Jambalaya
    • 2 celery ribs
    • 1 14- to 16-ounce can whole tomatoes in juice
    • 3 medium onions
    • 1 green bell pepper
    • 2 cups chicken stock or broth
    • +6 other ingredients
  • Chicken and Sausage Jambalaya
    • 1 tablespoon minced garlic
    • 6 cups canned low-salt chicken broth
    • 2 teaspoons chili powder
    • 3 cups long-grain white rice
    • 2 cups onions
    • +8 other ingredients
  • Chicken-and-Sausage Jambalaya
    • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
    • 1 (14 1/2-ounce) can chicken broth
    • +7 other ingredients


Best Wine Deals

See More Deals »






Snooth Media Network