CHICKEN & SAUSAGE JAMBALAYA
1 lb. uncooked chicken breast tenders
4 strips bacon, cut into 1/2in pieces
1 pk.(16oz.)Mesquite Smoked Sausage
2 cans(14 1/2oz.)tomatoes
2 cans(14 1/2oz.) chicken broth
2 cups uncooked long grain rice
Creole or Cajun seasoning
Season chicken generously on both sides with Creole or Cajun seasoning
Place bacon in a 6 to 8-quart pot over Med-Hi heat; cook 2 to 3 min or until bacon just begins to brown. Add chicken; cook 2 min. per side. Reduce heat to med. and cook 5 min longer or until chicken is no longer pink. Remove chicken tenders from pot and sit aside.
Add sausage that is cut into bite size pieces; cook 5 min. Add tomatoes and chicken broth. Cut chicken into bite size pieces and return to pot and bring mixture to a boil.
Stir in rice; reduce heat to med-low, cover pot and cook 20 to 25 minutes or until rice is tender. Season to taste and serve hot.
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Just prepared this again today so will share.
The orginal recipe came from the H.E.B. grocery store site and have enjoyed it many times. I do add onions, adding them in with the chicken. Today I made it using Hillshire Farms Hot Sauage and the results was a jambalaya with just a small kick which my husband and I enjoy. Would not class it as a hot dish with the different sausage. Its easy to prepare and very filling.