• 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
  1. Season chicken generously on both sides with Creole or Cajun seasoning
  2. 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.
  3. 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.
  4. 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.
  5. You must SAVE this recipe
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.