Chicken Sausage Jambalaya
TOTAL TIME: Prep: 10 min. Cook: 50 min.
YIELD: 4-6 servings.
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Ingredients
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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 teaspoon salt, divided
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3/4 teaspoon pepper, divided
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1/4 teaspoon paprika
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2 tablespoons vegetable oil
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1 cup sliced green onion
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1 cup sliced celery
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1 cup sliced green pepper
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1/2 cup sliced sweet red pepper
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1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
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1 cup uncooked long grain rice
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1 garlic clove, minced
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1/8 to 1/4 teaspoon cayenne pepper
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2 cups chicken broth
Directions
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1.
Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside.
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2.
In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
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