CHICKEN AND SAUSAGE JAMBALAYA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 tablespoon cooking oil
  • 1/2 pound andouille or hot link sausages
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

Directions

  • 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.
  • Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes.
  • Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil.
  • Reduce the heat and simmer, covered, for 15 minutes.
  • Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes
  • Serves 4

Notes

Categories: Main Dish  South American 
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