Italian Jambalaya

Italian Jambalaya
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 (6-oz.) can tomato paste
  • 1 (6-oz.) can tomato paste
  • ½ teaspoon pepper
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • + 17 more ingredients
    • Garnishes: thinly sliced green onions, shredded Parmesan cheese
    • 3 garlic cloves, minced
    • Garnishes: thinly sliced green onions, shredded Parmesan cheese
    • 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.)
    • Hot cooked orzo or other pasta (about 8 oz., uncooked)
    • 2 (10-oz.) cans diced tomatoes and green chiles
    • 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.)
    • 1 pound Italian sausage, casings removed
    • 2 (10-oz.) cans diced tomatoes and green chiles
    • 1 tablespoon dried Italian seasoning
    • 1 pound Italian sausage, casings removed
    • 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
    • 1 tablespoon dried Italian seasoning
    • 2 boneless center-cut pork chops, chopped (about 1 lb.)
    • 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
    • 2 boneless center-cut pork chops, chopped (about 1 lb.)
    • Hot cooked orzo or other pasta (about 8 oz., uncooked)

1. Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Remove sausage from Dutch oven using a slotted spoon, reserving drippings in Dutch oven. 2. Cook chicken and pork in hot drippings in Dutch oven over medium-h...

View full recipe at My Recipes

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