Chicken and Sausage Jambalaya |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great, easy recipe I adapted from the recipe in Tony Chachere's Cajun Country Cookbook. It's a weeknight favourite of ours. Reheats well in microwave. Ingredients:
1/2 kg chicken thigh fillet, diced |
tony chachere's creole seasoning |
1/2 cup margarine |
4 large onions, chopped |
4 garlic cloves, minced |
2 stalks celery, chopped |
1 bell pepper, chopped |
1/2 lb smoked pork sausage |
3 cups uncooked rice |
4 cups water or 4 cups chicken stock |
Directions:
1. Season diced chicken generously with creole seasoning.
2. Add margarine to large saucepan and fry chicken.
3. Add all vegetables and saute for 10 minutes.
4. Add sausage and rice, cook for 10 minutes, mixing as you go.
5. Add water, stir well and keep covered until rice is fully cooked.
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